Wash the pears, peel the onion and chop both finely. Mix together with the other chutney ingredients and cook for about 45 minutes until creamy.

Clean the octopus (remove the innards, beak and eyes) and wash thoroughly. Brown the garlic in the olive oil, add the octopus and fry over high heat for 3-4 minutes. Finally sprinkle over some chopped parsley.