Octopus stewed

Do scald the tomatoes in a pan with boiling water; drain, Peel, seed, give them water and mince. Clean the Octopus, take away the skin inside and outside, remove the eyes, beak and the bleb and wash them thoroughly under running water. Peel the onions, wash and finely thickly; put them in a saucepan with oil and garlic, peeled and lightly crushed, and let them wilt, taking care not to let them Brown.

Remove garlic and add the tomatoes and a pinch of salt and pepper; Cook the sauce for 5 minutes, making sure to stir occasionally with a wooden spoon. Join the octopuses and the wine and continue cooking, moderate and focus to pan covered, for 1 hour. Serve the Octopus stewed nicely warm.

This dish can be prepared with baby squid or calamari also to hold integers. With both squid and baby octopus, the cooking time is reduced to 60 minutes.