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  Octopus in Onions & Tomatoes

1 1lb octopus, cleaned, skinned and pounded
5 Tbs olive oil
3 onions, sliced
2 cloves garlic, crushed
1 tsp fresh marjoram (1/2 tsp dried)
1/2 tsp sugar
1 bay leaf
2 Tbs white wine vinegar
1 cup red wine
1 cup canned tomatoes
2 tsps tomato paste
salt and pepper to taste

Cut octopus into pieces about 2 inches long. Heat oil in a deep frying pan and saute onions and garlic until translucent. Add octopus pieces, marjoram, sugar and bay leaf, and cook gently for 5 minutes. Stir in vinegar, wine, tomatoes and tomato paste, cover pan and simmer for 40 - 45 minutes or until octopus is tender. Remove bay leaf, season with salt and pepper. Sprinkle with parsley.

Yield: 4 Servings