Grapple to the holes;

Preparation for fast cooking in pressure cooker: about 40 minutes.

Finely chop the parsley leaves along with the garlic cloves.

Put on the heat to medium/high heat olive oil; as soon as it is heated, add the chopped parsley and garlic and let it Brown.

Add the tomatoes sardi and polyps.

Then add the chopped nut after medium and washed down with red wine.

At this point, close the pressure cooker and, as soon as it starts boiling, consider a cooking time of 40 minutes, with a flame to a minimum, but ensuring that it will continue to boil.

After 40 minutes remove polyps from the Pan and place on a platter to serve them on the table well.

We recommend a side of sauteed spinach.

The wine pairing must be a Rosé or red wine Bolgheri young medium-bodied.

As a final note, you can suggest to trust the recipe and do not add salt: the Octopus is already very flavorful (the limit you can add when cooked when it is still in the pot if the taste is flavorful enough).