1 large octopus (approx. 2 lbs.), beak removed
2 medium onions, sliced
1/2 cup dry white wine
1/4 cup red wine vinegar
2 tablespoons tomato paste
3 bay leaves
6-7 whole allspice berries
1/2 teaspoon orange zest
1 teaspoon salt
1/2 teaspoon black pepper
pinch of ground cinnamon
1/3 cup chopped fresh dill
- Rinse your octopus and place in a large oven-safe pot and cover. Turn the heat to high and cook for 10 minutes then remove from the heat. Take out your octopus and allow to cool.
- In the meantime, keep the octopus liquid in the pot and add the olive oil, onions, wine, vinegar, tomato paste, bay leaves, allspice, zest and bring up to a boil and stir. Adjust seasoning with salt and pepper.
- Separate the tentacles of the octopus with a knife and add (along with the head) into the pot and cover. Place in your pre-heated 350F oven for 90 minutes or until the octopus is fork tender. Uncover and bake some more if you would like the sauce to thicken.
- Remove from the oven, add cinnamon and dill and stir in. Remove bay leaves, divide and serve. Serve with a bottle of Mediterra Mirambelo red from Crete.
This dish screams for good crusty bread, some gigantes beans or elbow macaroni.
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