👨‍🍳 Instructions

1. 1

   Boil the octopus in water for about 30 minutes until tender. Drain, reserving about 1 cup of the cooking liquid.

   💡 Tip: Do not add salt to the boiling water, as octopus is naturally salty.
2. 2

   In a large pot, heat the olive oil and vegetable oil over medium heat. Add the chopped onions and sauté until softened, about 8-10 minutes.

   💡 Tip: Slowly cooking the onions brings out their sweetness.
3. 3

   Add the minced garlic and sauté for 1 minute until fragrant.

   💡 Tip: Avoid burning the garlic.
4. 4

   Add the cooked octopus pieces to the pot. Stir in the grated tomatoes, tomato paste, red wine, white malt vinegar, cinnamon stick, cloves, bay leaf, and sugar.

   💡 Tip: Using a good quality tomato paste will enhance the flavor.
5. 5

   Pour in the reserved octopus cooking liquid (or water). Bring to a boil, then reduce the heat to a simmer.

   💡 Tip: The reserved cooking liquid adds depth of flavor.
6. 6

   Cover the pot and simmer for about 1 hour, or until the sauce has thickened and the octopus has absorbed the flavors. Stir occasionally.

   💡 Tip: Simmering allows the flavors to meld and the octopus to become very tender.
7. 7

   Season with salt and pepper to taste. Remove the cinnamon stick and bay leaf before serving. Serve hot.

   💡 Tip: This stew is delicious served with crusty bread, rice, or orzo pasta.