OCTOPUS IN WINE SAUCE
- 1 1/5 kg octopus
- 1 kg fresh tomatoes, peeled
- 2 large onions, chopped
- 1 glass white wine
- 120 gr Epoch extra virgin olive oil
- Salt and freshly ground black pepper
Wash the octopus well and then clean it. Put the octopus in a saucepan and simmer for 10 minutes. Add the extra virgin olive oil and the onions, and saute for another 10 minutes. Finish off by adding the wine and then add the tomatoes, salt and pepper for taste. Let the octopus become tender and add more water if required. Cut diagonally in pieces and serve in a platter with rice or as a starter.