Yield: 1 servings
|¼ cup||Olive Oil|
|1 each||Yellow Onion, medium|
|1 cup||Dry Red Wine|
|2 eaches||Garlic Cloves, chopped fine|
|3 pounds||Octopus Tentacles|
|4 eaches||Tomatoes, very ripe, chopped|
|½ cup||Greek Tomato Sauce|
|1 each||Black Pepper, freshly ground|
Wash the octopus tentacles and slice them into ½ inch pieces. Heat an 8 quart covered stove-top casserole and add the oil and garlic.
Saute for a few minutes and then add the onions and cook until they are transparent. Add all remaining ingredients and cover. Simmer until the octopus is tender, about 2 hours or so. You may need to add additional water during the cooking process. Add salt and pepper to taste. Generally this is served over rice and it makes a fine meal.
Submitted By EARL SHELSBY On 02-17-95