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Octopus in red wine

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Entree
Favourite flavours: Seafood

This recipe works well cooked in a cast-iron pot over a low fire.
INGREDIENTS

2 tablespoons good-quality olive oil
1 large (200g) brown onion,
chopped coarsely
4 cloves garlic, crushed
1 bay leaf (fresh, if possible)
1kg fresh or frozen baby
octopus, cleaned
3 cups (750ml) of red wine
(such as a merlot)
¼ cup (60ml) red wine vinegar
400g can chopped tomatoes
1 tablespoon tomato paste
1 tablespoon finely chopped
fresh oregano
¼ tsp ground cinnamon
pinch of ground cloves
1 teaspoon sugar
2 tablespoon chopped fresh
flat-leaf parsley
METHOD

Heat the oil in a medium heavy-based saucepan and cook onion over high heat until starting to brown. Add the garlic and bay leaf and stir for another minute or
two or until aromatic. Add the octopus and stir so the octopus is thoroughly coated in the onion mixture.

Add the wine, vinegar, tomato, tomato paste, oregano, cinnamon, cloves and sugar. Bring to the boil, then reduce heat and simmer gently for about 1 hour or until the octopus is very tender – the sauce should be slightly thickened.

Season with salt and freshly ground black pepper. Serve sprinkled with the parsley.

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