Octopus in tomato and wine sauce

Ingredients for 6 servings:

• 1 gr. can/n tomatoes, pureed
• 250 ml olive oil
• 250 ml red wine
• 1 large onion(s)
• 1 m.-sized octopus, approx. 750 g to 1 kg
• 1 tbsp, heaped capers
• 1 bay leaf
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Chtapodi krassato – classic Greek, tastes very good with macaroni

Wash the octopus, pat it dry, and place it in a preheated pot. The octopus will release a lot of water, so leave it on the stove until the liquid has evaporated. Remove the octopus from the pot and cut into bite-sized pieces. This is much easier with scissors than with a knife. Heat the oil in the pot. Sauté the onion until translucent, then add the octopus. Stir in the hot oil until everything is nicely browned. Deglaze with wine, and once the alcohol has evaporated, add the tomatoes, capers, pepper, and bay leaf. Do NOT add salt! Let the octopus simmer gently until the sauce is nice and creamy. Serve with macaroni.