Ingredients
1 kilo (approx) octopus
1 kilo of small brown onions or brown shallots
1 onion finely cut
2 cloves of garlic finely cut
2/3 cup olive oil
1 cup red wine
2 tablespoons of tomato paste
2 – 3 bay leaves
4 – 5 pepper corns
1 stick cinnamon
Salt and pepper to taste
A dash of vinegar
Method
1. Clean the small onion/shallots by giving them a quick boil, strain and place in cold water till they are cold enough to handle, peel and leave whole and put aside.
2. In another saucepan place the octopus covered with water, adding a little vinegar. Bring to the boil and cook on low heat for about 20 minutes till tender.
3. Take the cooked octopus out of the saucepan and place in a bowl with its juice and stand aside, when cooled enough to handle cut into small pieces.
4. Heat the oil in the saucepan and saute the onion and garlic till translucent.
5. Add the peeled onions/shallots and saute.
6. Add the octopus without the juice and saute.
7. Add the wine, tomato paste, all the spices and the juice from the octopus, lower the heat and cook till the onions/shallots are cooked as well as the octopus and most of the juice has become a sauce.
8. When serving you might like to take out the cinnamon stick and the bay leaves.
9. Serve with a bed of simple pilaf.