Mediterranean Octopus

(Serves 4)                                                                                                                                                                   

1kg cleaned baby octopus

2 tbsp. olive oil

2 medium onions, sliced

1 large yellow capsicum, chopped

2 large tomatoes, seeded & sliced

½ cup (80gr) seedless black olives

1 tbsp. tomato paste

¼ cup (60ml) dry red wine

¼ cup (60ml) lemon juice

2 tbsp. brown sugar

2 cloves garlic, crushed

2 tbsp. fresh oregano, chopped

2 bay leaves

2 tsp corn flour

¼ cup (60ml) water

¼ cup fresh basil, shredded

• Cut octopus into quarters.

• Heat half oil in wok.

• Add octopus in batches, stir-fry until just tender, and remove.

• Heat remaining oil in wok; add onions and capsicum stir-fry until onions are just soft.

• Add tomatoes, stir-fry.

• Add octopus, olives, wine, juice, sugar, garlic, oregano, bay leaves and blended corn flour and water, stir until sauce thickens slightly.

• Discard bay leaves, stir in basil.