Begin by preparing the octopus: if using cleaned baby octopus, rinse them thoroughly under cold running water. Once ready, place the peeled garlic clove, extra virgin olive oil, and dried chili pepper into a large pan.
Heat gently over medium-low heat for 1–2 minutes, tilting the pan slightly so the oil becomes well-infused with the garlic and chili, taking care not to let them burn. Add the baby octopus and sear over high heat for 2–3 minutes, turning them occasionally with kitchen tongs.
Deglaze with the white wine, turning the octopus and letting it cook for another couple of minutes until the alcohol has evaporated. Add the peeled tomatoes and parsley sprigs, then season with salt and black pepper.
Cover the pan with a lid and let simmer over low heat for 30–40 minutes, depending on the size of the octopus. Test for doneness by piercing them with a fork—if tender, they are cooked to perfection. Remove the garlic clove using kitchen tongs. The stewed baby octopus is ready to serve!
