Start by crushing the peeled tomatoes by hand in a large bowl and leave them to the side.

You can either keep the head of the octopus or discard it, depending on your preference.

Starting with the eyes of the octopus, cut around the head with a good pair of kitchen scissors.

Place a pan on your stove at medium heat and add the crushed garlic along with a few tablespoons of EVOO and a splash of water.

Place the octopus tentacles in first, allowing them to spread out over the pan.

Cover with the lid and leave to cook for just a few minutes then remove the lid, add some water and cook covered for another 3 - 5 minutes.

Now it is time to cook the other side, so flip the octopus using tongs and cook it for 5 more minutes.

Make sure the Octopus released all the water, it should be cooking in its own water. If you're using frozen octopus, it won't release all this water, so you'll have to add it yourself. It is important that the octopus cooks in enough water.

At this point, to allow you to cook the tentacles heavenly, use your kitchen scissors to cut the octopus into pieces a few inches long.

Time to add the crushed, peeled tomatoes and cook it on low heat for 40 minutes before combining pitted olives, capers, and parsley.

Once left to cook for 40 minutes, sprinkle in some salt and pepper to taste and then cook uncovered for 5 more minutes.

Before serving it, make sure youto slice up some bread to serve with this super tender Polpo alla Luciana.