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Octopus stew with shallots and cinnamon

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Ingredients

  • 1 kg octopus
  • 250 ml red wine
  • 500 g shallots
  • 200 dl warm water
  • 1 cinnamon stick
  • 100 ml Fontana olive oil
  • 10 black peppercorns
  • 3 tomatoes, minced
  • 100 ml red wine
  • 2 garlic cloves, chopped
  • 2 leaves of laurel
  • Salt

Instructions

  • Wash the octopus. Place in a saucepan and cover with water. Cook over low heat (20-30 minutes) until softened slightly.


    Remove the octopus and cut into bite-sized pieces.


    Heat olive oil in a saucepan, add the squid and pour over the wine. Boil for 5 min. Add the onion, bay leaves, cinnamon stick, peppercorns, tomatoes and water. Bring to boil and leave on medium heat until most of the water has boiled away.


    Serve warm.


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