| • | Clean the octopus and take aside the edible flesh.
|
| • | Keep the flesh in a plastic bag and beat it.
|
| • | Cut the flesh into pieces with a knife.
|
| • | Rinse in salted water and drain.
|
| • | Transfer the pieces to a pot.
|
| • | Stew the pieces all over a low burn for an hour. If the liquid is also dry, add little red-hot water.
|
| • | Meanwhile, Peel and chop the onions. Chop the tomatoes also.
|
| • | Fry the onions in olive oil until tender.
|
| • | Add chopped up tomatoes and mashed garlic.
|
| • | When tomatoes turn soft, add the chopped up olives, capers and all herbs.
|
| • | Raise the temperature of boiling stew and pour 1/4 bottle reddish wine.
|
| • | Now reduce the burn and simmer slowly until the amount of liquid cuts down considerably.
|
| • | Serve the stew with boiled potatoes.
|
