Sautee Red Chili Pepper (1), Yellow Bell Pepper (1), and Red Onion (1) in Extra-Virgin Olive Oil (2 tablespoon).
Add Canned Octopus in Olive Oil (2 pound). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
Saute for 2 minutes. Add Garlic Paste (1 tablespoon) and saute another minute
Add Red Wine (2 cup), Tomato (2 cup) and Tomato Sauce (2 cup).
Add Fresh Basil (1/2 cup), Fresh Cilantro (1 cup), and Dried Oregano (1 tablespoon).
Cover and simmer for 15 minutes.
Meanwhile, remove flesh from baked Potato (4).
Add Egg (1), Scallion (4), Horseradish (1 tablespoon), Extra-Virgin Olive Oil (2 tablespoon), Dried Marjoram (1/2 teaspoon), and Kosher Salt (to taste).
Mix until well combined, check/adjust seasoning.
After 15 minutes of slow simmering, check/adjust seasoning and texture of the stew.
Sprinkle with Panko Breadcrumbs (to taste).
Distribute the mashed potatoes on top of the stew.
Sprinkle with Panko Breadcrumbs (to taste) and drizzle generously with Extra-Virgin Olive Oil (to taste).
Preheat oven to 420 degrees F (215 degrees C).
Bake the gratin in a preheated oven until the top is crisp and golden.