This greek traditional lenten dish participates in all houses during the 40 days before Easter. Easy to cook! Let's follow the steps!
First, you boil the octopus in its water, without adding salt, in very low heat, with the lid on, for almost 1 hour until its ready to be eaten. If necessary you may add 1/4 of a cup tab water.
Now, we may prepare the sauce for the octopus. We saute 2-3 fresh chopped green onions and 1 red onion in olive oil. Then, we add a glass of red wine, salt and pepper, 1 bay leaf, 1/2tsp of thyme, 1/2tsp oregano, 1/2 cup of water and 1/2 tomatoes cut in carton.
We cook the sauce for 20 minutes and then we add the boiled octopus and 250gr of small pasta (coralli). We continue cooking for 15 minutes until the pasta is done.
Serve and enjoy sea smell and taste!