1. Clean and wash the octopus and place in a saucepan with only 2.5cm/1 inch of water. Cover and allow to simmer for 10 minutes.
2. Drain the octopus, peel off the skin then cut into small pieces and return to the saucepan. Add the oil, garlic and onions to the pan, place over a high heat and saute for a few minutes, stirring.
3. Add the wine and cook over a high heat until it has almost evaporated, then add the tomatoes and pepper (no salt). Reduce the heat to very low, cover and cook very slowly for about 2 hours or until the octopus is tender and the sauce is thick. Serve hot.