Slow Simmered Octopus
|Baby octopus||1 Kilogram, prepared|
|Olive oil||1 Tablespoon|
|Brown onion||200 Gram, chopped coarsely (1 Large One)|
|Dry red wine||250 Milliliter (1 Cup)|
|Canned tomatoes||800 Gram (2 Cans Of 400 Grams Each)|
|Canned anchovy fillets||6 , chopped coarsely|
|Tomato paste||60 Gram (1/4 Cup)|
|Chopped fresh oregano||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), crushed|
Quarter each octopus.
Heat oil in large pan; cook onion and garlic, stirring, until onion is soft.
Add octopus; cook, stirring, until just changed in colour.
Add wine; cook, stirring, about 5 minutes or until liquid is reduced by about one-third.
Add undrained crushed tomatoes and remaining ingredients; simmer, uncovered, about 1 1/2 hours or until octopus is tender.