Octopus stewed with onions

Octopus stewed with onions

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g octopus, cleaned, skinned and pounded
80ml olive oil
3 onions, sliced
2 garlic cloves, crushed
1 teaspoon fresh marjoram, chopped
or 1/2 teaspoon dried marjoram
1/2 teaspoon sugar
1 bay leaf
2 tablespoons white wine vinegar
250ml red wine
250g tinned tomatoes
2 teaspoons tomato paste
freshly ground black pepper
salt
parsley, chopped

Method

  1. Cut octopus into pieces about 5 cm long. Heat oil in a deep frying pan and sauté onions and garlic until translucent.
  2. Add octopus pieces, marjoram, sugar and bay leaf, and cook gently for 5 minutes. Stir in vinegar, wine, tomatoes and tomato paste, cover pan and simmer gently for 40–45 minutes or until octopus is tender.
  3. Remove bay leaf, season with salt and pepper, sprinkle with plenty of chopped parsley and serve with crusty bread.
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