OCTOPUS IN RED WINE STEW

Preparation Method :

• Cut between the head and tentacles of the octopus, just below the eyes.
• Grasp the body and push the beak out and up through the centre of the tentacles with your fingers.
• Cut the eyes from the head by slicing a small disc off. Discard the eye section.
• Carefully slit through one side, avoiding the ink sac, and scrape out any gut. Rinse the octopus well under running water.
• Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until starting to brown.
• Add the garlic and bay leaf and cook for another minute. Add the octopus and stir to coat in the onion mixture.
• Stir in the wine, vinegar, tomatoes, tomato paste, oregano, cinnamon, cloves and sugar.
• Bring to the boil, then reduce the heat and simmer for 1 hour, or until the octopus is tender and the sauce has thickened slightly.
• Stir in the parsley and season to taste with salt and ground black pepper.
• Serve with a Greek salad and some crusty bread to mop up the juices.