1. Cut octopus into small pieces, place in cold water.
2. Sauté chopped onion in olive oil, add garlic 2–3 minutes, add tomato paste and 200 ml wine. Boil 3–5 minutes.
3. Add spices, cover, cook over low heat 1 hour.
4. Add diced potatoes, octopus, and remaining wine. Cook 45 minutes until tender. Scatter with parsley.
Ingredients
Red Wine Pairing
Douro Reds