1-1/2 lbs Octopus
2 tablespoons Oil
3 Onions; chopped
1/2 lb Peas
3 Garlic cloves; crushed
2 tablespoons Tomato paste
1 Carrot; grated
8 Black olives
A pinch of basil
A pinch of oregano
A pinch of mint
1 cup Red wine
dash Worcestershire sauce
Pepper; to taste
Cut octopus into bite-size pieces.
Slightly cook onion and garlic in oil in a pot.
Add octopus and the other ingredients.
Cook for about an hour over medium heat or until octopus is tender.
NOTE:
This stew may be served hot over spaghetti or it may be cooked as a main course by adding 1 lb of peeled and quartered potatoes at the beginning of cooking time.
Makes 4 servings.