Octopus Stifado with Red Wine and Cinnamon

Ingredients

• 900 g prepared octopus, cut into chunks
• 400 g shallots
• 250 ml red wine
• 400 g tinned chopped tomatoes
• 1 cinnamon stick
• 4 whole cloves
• 4 clove garlic cloves
• 3 tbsp olive oil
• 2 tbsp red wine vinegar

Method

1. 1

   Peel and halve the shallots. Heat the olive oil in a large heavy-based casserole and brown the octopus pieces in batches over a high heat. Set aside.

2. 2

   Add the shallots to the pan and cook for 5 minutes until lightly coloured. Add the garlic and cook for 1 minute more.

3. 3

   Pour in the red wine and red wine vinegar and let bubble for 2 minutes, scraping any bits from the base.

4. 4

   Return the octopus to the pan and add the tomatoes, cinnamon stick, and cloves. Season well.

5. 5

   Cover and simmer over the lowest heat for 45 minutes, stirring occasionally, until the octopus is tender and the sauce is rich and thick. Remove the cinnamon stick and cloves before serving with orzo or crusty bread.