Polipetti in umido con funghi

• 1.5 kg small octopus
• 2 anchovies
• 1 tbsp tomato paste
• 1/2 cup white wine
• Mushrooms
• Parsley
• Garlic
• Extra virgin olive oil
• Salt and pepper

1. Remove the head, skin and eyes of the octopus. Divide into pieces.
2. Prepare a pesto with the parsley, anchovies and garlic.
3. Heat oil in a large pot and add the pesto and wine.
4. Cook for one minute then add the tomato paste.
5. Cook for 15 minutes then add the octopus. Season with salt and pepper.
6. Continue to cook for another 15 minutes then add the mushrooms.
7. Leave to simmer over low heat for around an hour.
8. Serve with boiled potatoes or broccoli.