Local octopus recipe

Ingredients:

Octopus – QB

Onion - medium 2

Garlic - 2 or 3 cloves

Lard – QB

Olive oil – QB

Paprika - to taste

Jamaica - 4 / 5 balls

Pico red wine - ½ cup

White wine - ½ cup

Red pepper sauce- 1 tablespoon (full)

To prepare the recipe:

First, clean up and cut the octopus into pieces (about 5 cm long). Then, stew the onion and garlic cloves, sliced into very small pieces, in olive oil and lard. When the onion is well-done add the pieces of octopus well drained. From the beginning till the end it is cooked on low heat . Use some paprika to season and give some colour to the octopus. Add the balls of Jamaica and cover the pot leaving the octopus to cook in its own liquid. This step takes a good bit (about an hour). When the octopus is well cooked, add ½ cup of red Pico wine and ½ cup of white wine. Let it take a little taste while cooking. At the end, add the red pepper sauce let it cook a little longer. The octopus may be served with baked potatoes and tomato salad with grilled peppers, skinned cut into strips, seasoned with olive oil, vinegar and salt.