Pulpo rinse well, cook in salted water for about 1 hour until tender. Then drain, cut into pieces, season with salt and pepper and fry in a frying pan with olive oil until crispy.
Remove the outer woody leaves from the fennel. Cut the fennel in half, remove the stalk and cut the fennel halves into cubes. Skin the tomatoes, remove the seeds and cut into cubes.
Fry the fennel cubes in a frying pan with olive oil, add a shallot, season with salt and pepper and cover and steam for about 7 minutes until soft. Then dust with flour, add milk and cook until the ragout has the desired consistency. Stir in parsley and juice of one lemon and season to taste with salt and freshly ground pepper.
Sauté the remaining shallots in a frying pan with olive oil, add garlic and olives. Shortly after, add the diced tomatoes and season vigorously with salt and freshly ground pepper. Roughly chop the basil and stir it in.
Arrange the tomato ragout and form the fried pulp pieces on top. Serve with the fennel ragout.
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