INGREDIENTS

1.5 K. FRESH OCTOPUS CLEANED AND WASHED

10 DIFFERENT DRIED RED ONIONS COMPLETE CROSS CUT

1 CLOVE

1 TOMATO

3 SOUP SPOONS OF STIFADO PAPAYIANNIDES SAUCE

1/2 CUP OF OLIVE OIL

1/2 CUP OF BALSAMIC VINEGAR

1/2 CUP OF SWEET RED WINE

1/2 CUP OF BRANDY

1 DAPHNE LEAF

4-5 GRANTS OF SPICES

1 SOUPSPOON OF THYME HONEY

PEPPER

– CUT THE OCTOPUS IN PIECES BIGGER THAN A BITE

– IN A WIDE POT WARM THE OLIVE OIL IN MEDIUM FIRE

– ADD THE ONIONS. LET FOR 10 MINUTES WITH REGULAR STIRRING UNTIL THEY TURN TRANSPARENT

– ADD THE OCTOPUS, TURN UP THE HEAT AND SAUTE FOR 5 MINUTES

– ADD VINEGAR, WINE AND BRANDY

– SLICE THE TOMATO IN A CROSS AND ADD IT WITH PAPAYIANNIDES SAUCE, THE DAPNHE LEAF

– ADD THE SPICE AND THE PEPPER

– LOW THE FIRE WHEN IT STARTS TO BOIL

– SLOW BOIL FOR 1,5 HOUR

– NEAR THE END ADD THE HONEY

! ATTENTION! NO SALT AT ALL!