Ingredients
1 weighing about 3 1/2 lbs. Octopus
1 cup Olive Oil
2 cloves Garlic
1 lb. chopped Onion
1/2 cup Red Wine
1 1/2 lbs., peeled and diced Tomatoes
(no salt) Pepper
Preparation
Clean and wash the octopus and put into a saucepan without adding water. Cover and allow to simmer for 10 minutes; drain and peel off the skin. Cut octopus into small pieces and return to the saucepan. Add the oil, garlic and onions. Saute for a few minutes over high heat. Pour over the wine and when it has almost evaporated, add the tomatoes and pepper. Cover and cook very slowly for about 2 hours or until tender and the sauce is thick. Serve with rice, pasta or fried potatoes.
