Octopus stifado

Method

Cut the cleaned octopus into 4cm pieces and blanch in salted boiling water for 15 minutes, then drain. Heat olive oil in a large heavy-bottomed pot and sauté the pearl onions until golden, then set aside. In the same pot, brown the octopus pieces for 5 minutes over medium-high heat. Add the minced garlic and tomato paste, stirring for 2 minutes until fragrant. Pour in the red wine and vinegar, scraping up any browned bits, then add the water, bay leaves, oregano, cinnamon stick, salt and pepper. Return the onions to the pot and bring to a gentle simmer. Cover and cook for 45-50 minutes until the octopus is tender and the sauce has thickened, stirring occasionally. Taste and adjust seasoning before serving.