Like in Mount Athos
Wash the octopus and remove the eyes and mouth.
In a pot place wine, vinegar, bay leaf and the octopus and cook over medium heat covered for an hour.
Grate the tomato
Cut the octopus into small pieces.
Preheat the oven to 180 degrees without the fan
Saute the onion in a pan and add the garlic and octopus.
Add the octopus broth and oregano
Add the tomato and season with salt and pepper.
Boil for 10 minutes
Add half a liter of water and bring to a boil.
Transfer to a clay hull or pyrex
Add the macaroni and stir
Place in the oven without a lid and bake until it absorbs most of the liquid but does not dry out.
Stir a couple of times during baking.
1½ kg octopus squid
100 ml dry white wine
1 dash of vinegar
2 bay leaves
500 g macaroni (chopped pasta)
3 medium onions
4 cloves of garlic
5 large tomatoes grated
200 ml of olive oil
1 cup of squid broth
500 - 700 ml of water
1 tbsp oregano
Salt + pepper