Octopus In Red Wine And Tomato

Steps

1. To prepare the marinade, combine the red wine, vinegar, crushed garlic, sugar, oregano, and ground black pepper in a large glass or ceramic dish. Stir the mixture well to combine.
2. Add the octopus to the marinade, ensuring it’s well-coated. Cover the dish and refrigerate for at least 3 hours to allow the flavours to infuse.
3. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes, or until the onion becomes soft. Increase the heat to high, then add the chopped tomatoes. Cook for another 2 minutes, stirring occasionally.
4. Stir in the tomato paste, marinated octopus, and the remaining marinade. Bring the mixture to a boil, then reduce the heat to medium-low. Cook partially covered for 45-50 minutes, stirring occasionally, until the octopus is tender and the sauce has reduced by half.
5. Stir in 2 tablespoons of the shredded fresh basil and taste for seasoning. Serve the dish sprinkled with the remaining fresh basil.