Ingredients (4 portions)

1 whole octopus (approx. 1 Kg), fresh or frozen

½ cup olive oil

1 Kg pearl onions, peeled

20 baby potatoes, cleaned, leave the peel on

1 garlic clove, chopped

1 fresh rosemary sprig

2 bay leaves

3 pimento grains

10 κόκκοι black pepper grains

½ cups sweet red wine (Commandaria or Mavrodafni)

2 tbsp. tomato paste

½ cup tomato juice

1 cup from the octopus broth

Method

Rinse the octopus thoroughly. In a saucepan with heavy bottom, put the octopus, without water, and let it slowly cook over very low heat, for about 40 minutes, until you put a fork and you can pierce it. Remove it and cut into pieces. Keep the broth aside.

In the same pot, on medium heat, pour the olive oil and sauté the onions and potatoes for about 15 minutes. Add garlic, octopus, rosemary, bay leaves and spices. Add the wine. Dilute the tomato paste with the octopus broth and pour it into the food along with the tomato juice. Add water or more broth, if necessary, so that the food is covered at 3/4. Lower the fire, cover and let it simmer for about 30 minutes.