*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   lb           Young octopus
    8       tb           Olive oil
   12       oz           Shallots
      1/2   c            Red wine
    6       tb           Red wine vinegar
    8       oz           Canned tomatoes
                         -roughly chopped
    2       tb           Tomato puree
    4                    Bay leaves
    2       ts           Dried oregano
                         Black pepper
    2       tb           Parsley -- chopped
   First clean the octopus.  Pull off the tentacles,
   remove and discard the intestines and the ink sac, the
   eyes and the beak.  Skin the octopus and wash and
   scrub it thoroughly to remove any traces of sand. Cut
   it into 1 1/2 to 2 inch pieces and put it into a
   saucepan over medium heat to release the liquid.  Stir
   the octopus until this liquid has evaporated.
   Pour on the oil and stir the octopus to seal it on all
   sides.  Add the whole onions and cook them, stirring
   once or twice, until they colour slightly.
   Add the wine, the vinegar, tomatoes, tomato puree, bay
   leaves, oregano and several grindings of pepper.  Stir
   well, cover the pan and simmer very gently for 60 to
   75 minutes, checking from time to time that the sauce
   has not dried out.  If it does - and this would only
   happen if the heat were too high - add a little more
   wine or water. The octopus is cooked when it can be
   easily pierced with a skewer.
   The sauce should be thick, like a runny paste.  If any
   of the liquid separates, remove the lid from the pan,
   slightly increase the heat and stir until some of the
   liquid evaporates and the sauce thickens. Discard the
   bay leaves and stir in the parsley.  Taste the sauce
   and adjust the seasoning if necessary.
   Serve, if you like, with rice and a salad.  A Greek
   essential is country bread to mop up the sauce.
   A Taste Of The Greek Islands by Pamela Westland
   found on rec.food.recipes Stephanie da Silva
   (arielle@taronga.com), moderator
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