Octopus stewed in red wine
A greek dish, classic and favorite, that smells sea...
1 – 1 ½ kilo octopus
½ cup of olive oil
1 cup of vinegar
2 cups of red dry wine
1 big onion
¾ kilo tomatoes, peeled and pulped
2-3 grains of spices
1 laurel leaf
Boil the octopus in a saucepan with 1 cup of water for about 45 minutes in very low heating until soften. Take the octopus out of the saucepan and allow to cool. Then, cut in pieces. In a clean saucepan, heat the olive oil and saute the octopus in it for about 5 minutes. Add the onion, chopped, saute for 3 more minutes and pour wine and vinegar. Add the tomatoes, the laurel leaf and the grains of spices and the broth left and simmer for about 20 more minutes until the liquid is absorbed.
At the end add some freshgrounded pepper and some salt, if necessary. Serve with pasta.