Procedure:
Wash the octopus well and cut up into pieces.
Add it to a casserole with the onions, carrots, celery, tomato's, chilli and the potatoes.
Spice with salt and pepper, then add the oil garlic.
Cover the casserole and allow to cook on a low heat for a good hour.
At the last stages of cooking, i.e. when the octopus takes on a brownish colour and the end pieces of the tentacles break of with a fork, add a good lot of chopped parsley and serve hot.