Water a clay pot (Roman pot) according to instructions. Rinse the octopus, squeeze out and remove the hard biting tools at the base of the tentacles. Cut the body and tentacles into thumb-wide pieces, remove the head. Dry the pieces with kitchen paper, season with salt and pepper, drizzle with lemon juice. Put them in the clay pot.
Blanch (scald) the tomatoes with boiling water, peel and cut into pieces, removing the stalks. Peel and roughly chop the onion and garlic. Slit the chili peppers, remove the seeds and cut them into strips, then rinse your hands well. Crush the dried new spices, fennel seeds, chiles and thyme with a little salt in a mortar. Rinse and roughly chop the parsley. Mix everything and put it in the clay pot, season with pepper and sprinkle with red wine and olive oil.
Cook everything with closed lid in the oven (center) at 200 degrees (convection oven 180 degrees) for about 1 hour, then cook at 175 degrees (convection oven 160 degrees) for another hour. Serve with boiled potatoes.
Our tip: Use high-quality red wine for a particularly fine taste!
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