Galician octopus

Preparation:

Preparation: Thoroughly wash the octopuses and cut them into pieces. Brown the garlic and rosemary in an earthenware pan, remove them, pour the octopuses into the pan. Brown them over high heat for 5 minutes, turning them over. Wet with the wine, let it evaporate, add the tomato and chilli pepper. Cook for about 1 hour on low heat and covered pan. Stir often. At the end of cooking, season with salt, sprinkle with parsley and serve with lemon wedges.