If you use octopus here, it must be precooked, for the octopus must be quite tender for this recipe. Squid and cuttlefish need only be cleaned.
Combine in a large, heavy saucepan or large, deep skillet:
      3 tablespoons extra-virgin olive oil
      1 large onion, chopped
Cook, stirring, over medium-high heat until the onion is softened, about 5 minutes. Add:
      2 cups chopped seeded peeled tomatoes
      1/2 cup dry red wine
      1/4 cup chopped pitted Kalamata olives or other black olives
      1/4 cup chopped fresh parsley or chopped fresh basil
      2 tablespoons capers, drained
      2 tablespoons minced anchovies (optional)
      1 tablespoon minced garlic
      1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
      1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crumbled
      Salt and ground black pepper to taste
Bring to a boil, stirring often. Reduce the heat and simmer, uncovered, about 15 minutes, until the tomatoes break up and the mixture becomes a sauce. Meanwhile, cut into bite-sized pieces:
      1 octopus (about 3 pounds each) precooked, or 3 pounds squid or cuttlefish, cleaned
Stir the seafood into the sauce and simmer until it is hot and tender, less than 5 minutes. Taste and adjust the seasonings. Garnish with:
      Minced fresh basil, parsley, or fennel leaves
Serve with:
      Crusty bread or hot cooked rice or hot cooked pasta