Octopus Stifado

Ingredients

• 1 octopus, about 1.2 kg (2½ lb), cleaned and cut into pieces
• 700 g (1½ lb) pearl onions, peeled
• 3 garlic cloves
• 150 ml (⅔ cup) red wine
• 2 tbsp red wine vinegar
• 400 g (14 oz) crushed tomatoes
• 100 ml (scant ½ cup) olive oil
• Bay, cinnamon, allspice

Method

1. Cook the octopus in a dry pot for 10 minutes until it releases its liquid. Drain, keeping the liquid.
2. Brown the onions in the oil, then add the octopus and garlic.
3. Add the wine and vinegar, then the tomatoes, spices and octopus liquid.
4. Cover and simmer gently 1 to 1¼ hours until tender and the sauce is thick.

Tip. Octopus is kept through Lent. This is a Sunday-in-Lent favourite.