Octopus in Red Wine

The octopus is best cleaned by the fishmonger, beaten thoroughly with a plating iron and cut into bite-sized pieces. Cut onions into rings, chop garlic finely. Briefly scald tomatoes, peel, remove seeds and cut into cubes. Fry octopus pieces in hot oil. Add onion rings and sauté until translucent. Add garlic and bay leaf and simmer on low heat for 15 minutes, stirring occasionally. Stir in tomato paste, add diced tomatoes, pour in wine, season with salt and pepper, cover and simmer for about 1 1/2 hours until octopus is tender. Remove the pieces of octopus, arrange on warmed plates, let the sauce thicken a little more if necessary and strain over the octopus.

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