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1 octopus (about 1½ kilos in weight)
1 small glass vinegar
10 small onions, sliced in rounds
½ kilo split green olives
1 tumbler dry white wine
3 dessert-spoonfuls tomato paste
2 cloves garlic
3 seeds allspice
1 dessert-spoonful black peppercorns
½ teacupful olive oil
bay leaf
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Boil the octopus in plenty of water to which you’ve added the vinegar. |
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When it’s soft, remove and leave to cool. Cut into bite-sized pieces.
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Heat the oil in a deep pan and sauté the onions. As soon as they’re glazed, add the octopus and simmer for 3 minutes. Quench with wine. Add the allspice, peppercorns, bay leaf and garlic.
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Bring to the boil and add the tomato paste. Stir, turn down the heat and leave to simmer for at least 309 minutes. |
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Five minutes before it is ready, add the olives
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