Cut the octopus into 5-6 cm large pieces. Cut the thinner part of the legs longer at about 10 cm. Remove the eyes and teeth, and slice open the head into 5-6 cm pieces.

Rinse the octopus in a strainer for a few seconds.

Add the octopus to a medium-sized cooking pot.

In the pot, add the onions, bay leaf, wine, and 600 ml of water.

Bring to a boil, then lower the heat to medium and partly cover the pot.

Simmer for about an hour until the octopus is tender when pricked with a knife.

Add the tomato paste, pepper, olive oil, and potatoes. Lower the heat to medium-low.

Simmer until the potatoes are cooked and the sauce thickens, about 30-40 minutes, shaking often and stirring to prevent sticking.

Let the stew sit in the pot for 20 minutes before serving.

Serve with plenty of freshly ground pepper on top!