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1 octopus, about 2 kg, cleaned
1-2 tbsp. Wine vinegar
1 cup of wine red or white
1 cup extra virgin olive oil
1 kg baby onions (shallots) cleaned and left whole
4 cloves garlic
2 bay leaves
2-3 whole cloves
2-3 whole allspice
1 cinnamon stick
freshly ground pepper
1 tsp oregano
2 canned crushed tomatoes or 4-5 ripe tomatoes in season
Fleur de sel ( optional)
In a large saucepan put the octopus with the vinegar and wine and simmer for 30 minutes. Let it cool a bit and then cut it into pieces.
In the same pot that you have washed and wiped, heat the oil over high heat and sauté the octopus pieces together with the onions, garlic and spices, stirring constantly with a spatula.
Then stir in the tomato, add 2 cups of water and let the food simmer for about 1-1.5 hours, until the octopus is cooked with the onions and the food is left with its oil.
About 2 minutes before serving, sprinkle with oregano and taste for salt . Add fleur de sel if needed.
Tip: Don’t stir the food while cooking to prevent melting the onions.