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Octopus in Wine (by Elder Epiphanius)

Ingredients (4-5 servings):
1 octopus (1.5 to 2 kilos)
4-5 onions
5-6 cloves of garlic
Half a kilo red wine
4-5 bay leaves
Some allspice
200 g. olive oil
1.5 tablespoon of tomato paste

Instructions:
Wash and clean the octopus well, put it in a pan with a little water and let it boil over low heat. Mix it occasionally. When the octopus is tender, cut its tentacles in 2 or 3 pieces. Peel the garlic and the onions and wash them. Chop the onions and sauté them in oil over low heat until they brown. Then, add the cloves of garlic, the pieces of the octopus, the wine, the bay leaves and the black pepper. Add the tomato paste, which has previously been dissolved in a little water. Also, pour into the pan half of the broth, in which you boiled the octopus. Boil with a lid over low heat for about an hour.

Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.

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