Sauté the shallots, garlic, and half of the parsley on low heat in 4 tbsp of the oil. They should only get transparent. Add the octopus and the chilie; increase the heat. When the octopus starts to change color, add half of the wine and reduce the liquid to 1/3. Add the tomatoes, but no salt yet. Let simmer slowly without lid until the octopus is tender and the sauce has thickened (30-60 minutes) (add a little water if it gets too thick). Now add salt and pepper. Remove from heat. While the sauce is simmering, sauté the prawns in a skillet on high heat in the rest of the oil until they are red but not done. Add the rest of the wine, let just boil and immediately remove from heat. Let cool, uncovered. Peel the shrimp (save the gravy). Put the sauce to a boil, add the capers, parsley and the prawns with their gravy. Bring to a boil and serve immediately with spaghetti.
Ready in 1½ hour 20 min prep