Oktapodi Maratho Krasato (Octopus And Fennel In Wine)

Ingredients:

• 1 md Octopus
• 1 md Onion- chopped- *OR*
• 5 (scallions- chopped)
• 1/3 c Olive oil
• 1 c Dry red wine
• 1 bn Fennel- chopped
• 4 Tomatoes (fresh or canned)
• - peeled, seeded & chopped
• Salt & freshly ground pepper

Preparation:

• Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface.
• The octopus will feel softer and will secrete a grayish liquid after pounding.
• Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender.
• Using a sharp knife, cut into rounds the width of a small finger.
• Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft.
• Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes.
• Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix.
• Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes).
• Serve warm or cold.