30 December 2012,22:53 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Cut between the head and tentacles of the octopus, just below the eyes.
  • Grasp the body and push the beak out and up through the centre of the tentacles with your fingers.
  • Cut the eyes from the head by slicing a small disc off. Discard the eye section.
  • Carefully slit through one side, avoiding the ink sac, and scrape out any gut. Rinse the octopus well under running water.
  • Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until starting to brown.
  • Add the garlic and bay leaf and cook for another minute. Add the octopus and stir to coat in the onion mixture.
  • Stir in the wine, vinegar, tomatoes, tomato paste, oregano, cinnamon, cloves and sugar.
  • Bring to the boil, then reduce the heat and simmer for 1 hour, or until the octopus is tender and the sauce has thickened slightly.
  • Stir in the parsley and season to taste with salt and ground black pepper.
  • Serve with a Greek salad and some crusty bread to mop up the juices.


  • 1 kg baby octopus
  • 2 tablespoons Cooking oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 bay leaf
  • 750 ml red wine
  • 3 tablespoons red wine vinegar
  • 400 grams crushed tomatoes
  • 1 tablespoon tomato paste (concentrated puree)
  • 1 tablespoon chopped oregano
  • ¼ teaspoon ground cinnamon
  • Small pinch ground cloves
  • 1 teaspoon sugar
  • 2 tablespoons finely chopped
  • Flat-leaf (Italian) parsley

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