GREEK OCTOPUS AND ONION STEW STIFADO

 

Here is a Greek lenten recipe.

1 kg octopus, cleaned

2 tbsp vinegar

1 kg baby shallot onions, peeled

2 cloves garlic. minced

1/3 cup olive oil

1 glass of red wine

2 tbsp tomato paste

4 allspice berries  

2  bay leaves

Salt and pepper to taste.

Place the octopus in a saucepan with one cup of water and vinegar and let it boil for 20 minutes, remove the octopus from the saucepan and chop it into small pieces and place it in a bowl with one cup of broth. Carve the shallots croswise and peel them.

Saute the shallots  in olive oil for 10 minutes or  until tender, Turn the heat up and add the octopus and simmer until tender. Add the the tomato paste, grated onion, garlic and  saute for one minute more.

Pour in the wine, and one cup of hot broth, the bay leaves, allspice and season to taste,Bring to the boil  and simmer for 40 minutes until the octopus is tender and the sauce thickens.  Serve with crusty bread,