It is one of the most delicious variations of the traditional food made with dried onions and which we can cook all year round with frozen octopus
Ingredients
1 octopus, about one kilo,
1 kg small onions for stew
1 medium chopped onion
1 garlic clove
½ φλ olive oil
2 large ripe tomatoes or 250 g crushed tomatoes,
2 tbsp tomato paste dissolved in XNUMX cup water,
salt and pepper
4-5 whole grains
2 bay leaves
Or a glass of red wine vinegar
½ fl red wine (preferably mavrodafni)
Implementation
Peel the onions and throw them in a large bowl of cold water. Wash and clean the octopus well (there may be sand in the belly or in the suction cups) and without draining it, put it in a deep pot without water to boil on low heat for about ½ an hour (or a little more), until it takes everything out. his fluids and drink them completely. Take it out and cut it into portions.
In another pot, heat the olive oil, sauté the chopped onion until soft, add the garlic and spring onions after draining. After 1-2 minutes add the octopus, sauté for 2-3 minutes and quench with wine and vinegar. Add the peeled and grated tomato, the pulp, the bay leaf, the allspice, and season with salt and pepper. Once the food has boiled, lower the heat, cover the pot and let it simmer for about an hour.
Serving
* Because it is a relatively heavy food it is better to eat at lunch. Serve lukewarm with rustic bread and accompany it with dry mavrodafni. Optionally we also serve french fries or mashed potatoes
Tips
* We can peel the tomatoes more easily if we leave them for a few seconds in hot water
* Cleaning onions causes tears so it is better to clean them under running water and immediately throw them in a basin of cold water
* Onions lower a lot of fluids so we do not add water. If it is still needed, add a little hot water
* We do not often uncover the food and do not stir it so that the onions do not dissolve. If necessary, shake the pot holding it by the handles
* The food is ready when he has drunk his liquids and is left with the sauce and onions and octopus have softened well.
* The next day is even tastier.
* The stew is cooked in exactly the same way with muskets that differ from octopuses in terms of suction cups: muskrats have only one row of suckers in their tentacles while octopuses have two rows and their tentacles are longer.