Octopus Stifado

Ingredients:

1 octopus, medium-sized

8-10 onions

2-3 bay leaves

100ml olive oil

150ml local vinegar

2 cinnamon sticks

Salt

Pepper

Some sugar

200ml red wine

3-4 allspice granules

2 tsps tomato paste

150g crushed tomatoes

Instructions:

Wash the octopus well, cut the tentacles off whole, and chop up the head.

Pour olive oil into a pot and add the onion, the tentacles and the chopped up head of the octopus. Sauté over medium heat, quench with quite a bit of red wine and vinegar.

Add the bay leaves, cinnamon sticks, crushed tomatoes, tomato paste, sugar, allspice, salt and pepper.

Let it come to a boil over low heat, and finish off by cooking the octopus in the oven, inside a vessel covered with a lid, at a temperature of 160 degrees Celsius.

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