Remove the beak of the octopus and place it in a pot.

Add the bay leaf and allspice

Cover and let it simmer in its liquid, without water, on a low heat for 30 minutes

Chop the spring onions, garlic and fennel

Cut the boiled octopus

Ffry the onions and garlic

Aadd fennel seeds and the tomato paste

Add the octopus and mix

Deglaze with the broth of the octopus

Add the bay leaf and half the fennel

Reduce the heat, cover and let it simmer for about 30 minutes

Add black pepper, the fennel and the rest of the fennel

Continue boiling without a lid until it drinks its liquid

Turn up the heat and add the wine

Cover, turn off the heat and let it rest for 20 minutes