Octopus with wine sauce

Octopus with wine sauce



• 3 kg octopus
• 1 kg onions
• 2 tbsp Pummaro concentrated tomato puree
• 150 ml red wine
• 50 ml vinegar
• 1 tsp pink peppercorns
• 150 g Altis extra virgin olive oil (classic)
• salt, pepper
• bay leaf, allspice


1. Put the octopus in a saucepan together with the vinegar, the wine and all the spices and similar over a low heat for 20 minutes.
2. When the octopus is cooked, remove it and put it on one side.
3. In another saucepan, heat the Altis extra-virgin olive oil. Add the onions and cook until they are soft. Then add the tomato purée and the octopus tentacles.
4. Cook for five more minutes, add water so that it comes up to the middle and half a cup of the liquid from the cooked octopus. Cook until the liquid is reduced to a sauce.