Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

800 Gm octopus 125 ml Dry sherry
2 Cloves garlic 1 lg Can Italian peeled tomatoes
4 tb Olive oil

salt and pepper to taste

This ultra-simple Italian recipe can be served over rice or pasta. Any size
of octopus will do.

Clean 600-800 g octopus and cut it into chunks. Keep the ink sac if you
want to add the ink to the sauce for a richer flavour. Brown 2 cloves of
finely chopped garlic in 4 tablespoons of olive oil, then add the octopus.
Cover and cook over a low heat for 10 minutes. Add 125 mL dry sherry and
the contents of a large can of Italian peeled tomatoes. Break up the
tomatoes, add the contents of the ink sac if using and salt and pepper to
taste. Cover and cook gently for about an hour, or until tender, stirring
from time to time.

From Meryl Constance' column in the Sydney Morning Herald, "Raw Materials".
3/2/93. Courtesy, Mark Herron.

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