Serves 4-6

2kg medium octopus, cleaned 1 brown onion, chopped
1 cup red wine
4 fresh bay leaves (or 2 dried) 1⁄3 cup tomato paste

To serve:

Extra virgin olive oil
1 tbsp dried oregano Salt and pepper to taste Crusty bread

Method:

Lay the octopus flat on the cutting board. Hold the head and locate the point where it meets the tentacle cluster. Cut straight across to separate the head from the tentacles. Take the head and lay it open. Slice it in half.

Spread out the tentacle cluster like a starfish – there should be 8 tentacles. Using a knife, cut between every two tentacles. You’ll end up with 4 pieces, each containing 2 tentacles.

In a medium pot set over medium heat, add the chopped onion and octopus (the octopus will release its own water as it stews), red wine and bay leaves, cover with a lid. Once it comes to a boil, reduce heat and stew gently for about 45 minutes.

Then stir in the tomato paste and continue to simmer, uncovered, stirring occasionally until the octopus is tender and the sauce has thickened, about 15 minutes.

Finish with a good drizzle of extra virgin olive oil and a sprinkle of dried oregano. Add salt & pepper to taste. Serve with crusty bread.

Dice chorizo and cook in a medium saucepan over high heat for 2-3 minutes, stirring, until lightly caramelised. Add marinara sauce and dried
oregano. Bring to a simmer then turn off the heat.Preheat the barbecue on medium-high heat. Baste stuffed squid tubeswith oil and place on the barbecue to sear for 2 minutes on each side. Reduce heat to medium and cook for a further 3-4 minutes on each side.

Transfer to a serving dish and top with the warm sauce. Sprinkle withchopped parsley and serve with a crusty baguette on the side, perfect for mopping up the last bits of the sauce.

*Notes: We used peri-peri flavoured rice, but paella or Mexican-flavoured rice would also work well.