Oktapodi Maratho Krasato (Octopus And Fennel)

Recipe Ingredients

1 tablespoon	15ml	Octopus (medium)
1 tablespoon	15ml	Onion; chopped - *or* (medium)
5		(scallions - chopped)
1/3 cup	78ml	Olive oil
1 cup	237ml	Dry red wine
1		Fennel - chopped
4		Tomatoes - (fresh or canned), peeled, seeded and chopped
		Salt and freshly ground pepper

Recipe Instructions

Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface. The octopus will feel softer and will secrete a grayish liquid after pounding. Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender. Using a sharp knife, cut into rounds the width of a small finger.

Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft. Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix. Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes).

Serve warm or cold.

Source:
Tom Solomon

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