Traditionally cooked on a wooden stove
Place the octopus in a pot with two bay leaves and without any water, close the pot and boil it for 50 to 60 minutes. In between we check its liquids by adding a little water if necessary and turn it once.
Once it softens, cut it into portions and store its liquids.
Place a pot of oil on the fire and fry the onion, add the garlic and after a minute add the octopus.
Add the wine, vinegar, mavrodafni and spices.
Dissolve the pulp in a glass of octopus broth and add it to the pot.
Boil covered in medium rooms for half an hour
Remove the lid and boil a little more until the sauce sets.
Once it boils, remove it from the heat, put the lid back on and leave it for 30 minutes
1 octopus 2 kg fresh or frozen
2 onions, finely chopped
100 ml dry white wine
100 ml red wine vinegar
100 ml of extra virgin olive oil
100 ml Mavrodaphne (sweet Greek red wine)
1 tbsp tomato paste
6 cloves of garlic thinly sliced
5 bay leaves
10 black peppercorns
6 allspice grains
6 juniper berries