Ingredients:
1 large octopus, approx 1kg
2 large onions, finely chopped
120ml olive oil
75ml / 5 tbspn red wine vinegar
450ml dry red wine
500g fresh tomatoes, peeled and finely chopped
1 sprig rosemary, finely chopped
1 bay leaf
1 tspn black pepper, freshly ground
1 tspn nutmeg
1 tspn cinnamon
2 cloves
2 tbspn tomato puree
Method:
1. Ensure the octopus is thoroughly cleaned.
2. Place the whole octopus in a large saucepan over a medium heat.
3. Do not add anything else to the pan, no oil, etc. The octopus will turn red.
4. Once it has gone red, remove the octopus from the pan and chop the tentacles into approx 1 inch or 2.5cm lengths.
5. Cut the body into similar size pieces.
6. Heat the olive oil in the saucepan.
7. Add the chopped octopus and cook until it browns slightly.
8. Add the chopped onions and fry until a golden colour.
9. Add the rest of the ingredients to the saucepan, stir and cover.
10. Simmer as a stew for about 2 hours.
11. Remove the lid and cook for about 30 minutes more to reduce the stew to a thick sauce.
12. Once the octopus is tender and the sauce has thickened it is ready to serve.
Note: This dish can be left to cool to room temperature which will intensify the flavours. Serve the stew with rice or couscous, a light green salad and crusty bread.