Octopus Stifado

Octopus stew with sauce and small onions (stifado).

Ingredients

• 1/3 cup olive oil
• 1 kg of octopus
• 15 red onions (small)
• 3 cloves garlic
• 2 ripe red tomatoes
• 2 bay leaves
• 1 piece of orange peel (optional)
• 5-6 grains of allspice
• 1 tbsp tomato paste
• 1/4 cup red vinegar
• 1/2 cup white dry wine
• pepper

Directions

1. First we clean and cut the octopus into big bites. Peel and grate the onions. If they are small we will put 10-15 pieces for the octopus stew.
2. Put the olive oil on low heat and add the engraved onions. Leave them for 10΄ on a very low heat to shine and become transparent. Stir regularly to cook evenly.
3. Add the garlic, the octopus, the crossed tomatoes, the bay leaf, the allspice and the orange peel. Add the pulp and mix. Pour over the vinegar and wine.
4. Simmer the stew for 1 hour, uncovered. Towards the end, grate the pepper. When we take it off the fire, the sauce should become nice and thick.