In a pressure cooker, add a little olive oil, the octopus (I used two because they were small), and enough water to cover the octopus.

Add one lightly scored onion (to release its flavor into the dish) and salt to taste (I eyeball it, so I can't give you an exact measurement). If you prefer, you can use a vegetable bouillon cube instead of salt. Let it cook for about 45 minutes, depending on their size. We want it well-cooked. Test it with a fork. If it needs more time, cook it longer!

In a pot, add a little oil. Finely chop the onion and garlic and sauté them briefly in the oil. Puree the tomatoes in a blender. Add them to the onion to sauté a bit, then add the tomato puree and spices! If you want, preheat the oven to 400°F (200°C).

Remove the octopus from the pressure cooker. Cut it into large pieces. Strain some broth from the octopus and add it to our sauce.

You can immediately add the octopus to the sauce. However, if you prefer, you can first sauté it in a pan with a little oil and onion for 5 minutes and deglaze with a little wine. Then strain it well and add it to the sauce.

Let everything come to a boil together.

Then pour the dish into a baking dish and add the orzo.

Check the taste and salt level. The liquid should almost cover all the pieces of octopus.

Place the dish in the oven. We want the orzo to cook more, absorb the liquids, and get some color. If needed, add a little more water.