Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 1 small | Octopus (less than 5 lb) |
| \N \N | 4-5 tomatoes, finely chopped |
| 2 eaches | Heads garlic, peeled and minced 1 bell pepper, |
| \N \N | Vinegar |
| \N \N | 1-2 onions, minced |
| 1 each | Bay leaf minced |
| \N \N | Parsley, minced |
| 1 tablespoon | Ground red chile pepper |
| ¼ cup | Oil |
| \N \N | Salt to taste |
| ½ tablespoon | Sugar |
| 1 tablespoon | Toasted all-purpose flour |
DIRECTIONS
The smaller the octopus the better the results. Remove the ink sack from the octopus. Make a small incision in the sac to remove the ink and add vinegar to make a total of one cup. Remove the eyes. Wash the octopus and lb it with a wooden mallet to tenderize. Cut the tentacles and body into ½-inch slices or strips. Blanch in salted water for 5 minutes and allow to cool in liquid. Drain. Meanwhile, in a skillet, fry the tomatoes, onions, garlic, , bell pepper, parsley and bay leaf in oil until the onion is tender. Add the ground chile, sugar, octopus pieces, and ink. Reduce heat, cover casserole and simmer for 30 minutes or longer. To thicken the sauce, add the toasted flour and continue cooking, stirring constantly, until bubbly. Add salt to taste.
Submitted By EARL SHELSBY On 02-17-95