Take a sharp knife and carved beak - swarthy solid thing is in the middle of the body. Rinse with cold water. Insert fingers into the pocket and remove the pebbles and sand that may have got there. Cut the octopus into cubes and add the anchovies, capers, finely chopped garlic cloves and domatchetata. No need to add water. Octopus launches much water and so gives great fish smell of the dish. Cook about 40 minutes over low heat. Before serving the dish, add a little salt and chopped fresh parsley in small pieces.