- 3 Lbs large octopus cut in large pieces (it will shrink a lot during cooking)
- 4 Tbs of quality olive oil
- 1 medium cooking onion chopped
- 4 cloves of garlic minced
- 1 small can of tomato paste (5.5 fl oz)
- 1 cinnamon stick
- 1 large bay leaf
- 1 cup of good white wine
- 1 tsp salt
- 1½ tsp tabasco or other hot sauce (this gives it a small touch of heat, adjust accordingly)
- 3 small sprigs of parsley chopped coarse
- In a large pot, heat up the olive oil. Add the onions, sauté until they start becoming translucent and add the garlic. Sauté for another two minutes.
- Add the tomato paste, cinnamon stick, bay leaf and cup of wine. Stir until the tomato paste is completely dissolved. Now add the salt and tabasco. The sauce will look thick and like it doesn’t have enough water. This is expected. Do not add water.
- Add the chopped octopus to the pot and mix well. As soon as the mix starts to bubble, decrease the temperature to medium or a touch lower and let simmer for 1 hour.
- Take the lid off the pot and taste the sauce and octopus. Add additional salt if needed. If the octopus feels a little tough, cover the pot and cook a bit longer until the octopus is tender.
- You can serve the octopus with crusty bread, potatoes or rice. We hope you enjoy this dish as much as Nelson has over the years.