Name: Braised baby octopus in red wine
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: 2 tablespoon good-quality olive oil; 1 large (200g) brown onion, chopped coarsely; 4 clove garlic, crushed; 1 bay leaf (fresh, if possible); 1 kilogram fresh or frozen (thawed) baby octopus, cleaned; 3 cup (750ml) red wine; 1/4 cup (60ml) red wine vinegar; 400 gram can chopped tomatoes; 1 tablespoon tomato paste; 1 tablespoon finely chopped fresh oregano; 1/4 teaspoon ground cinnamon; 1 pinch ground cloves; 1 teaspoon sugar; 2 tablespoon chopped fresh flat-leaf parsley

Ingredients

2 tablespoon good-quality olive oil

1 large (200g) brown onion, chopped coarsely

4 clove garlic, crushed

1 bay leaf (fresh, if possible)

1 kilogram fresh or frozen (thawed) baby octopus, cleaned

3 cup (750ml) red wine

1/4 cup (60ml) red wine vinegar

400 gram can chopped tomatoes

1 tablespoon tomato paste

1 tablespoon finely chopped fresh oregano

1/4 teaspoon ground cinnamon

1 pinch ground cloves

1 teaspoon sugar

2 tablespoon chopped fresh flat-leaf parsley

Method

1.Heat oil in a medium heavy-based saucepan. Cook onion over high heat until starting to brown. Add garlic and bay leaf and stir, 2 minutes, until aromatic. Add octopus and stir until octopus is thoroughly coated.

2.Add wine, vinegar, tomato, tomato paste, oregano, cinnamon, cloves and sugar. Bring to the boil, then reduce heat and simmer gently, 1 hour, or until octopus is very tender and sauce is slightly thickened.

3.Season with salt and freshly ground black pepper. Serve sprinkled with parsley.

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