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Ingredients
- 200ml olive oil
- 2 large Spanish onions, sliced
- 6 garlic cloves, sliced
- 3 bay leaves
- Salt and pepper
- 2 x 800g tinned tomatoes
- 70g tomato paste
- 1kg baby octopus, cleaned, beak removed and cut into three
- 500g kipfler potatoes, cooked and sliced
- 200g green olives
- 1/2 cup finely sliced basil
- 1 tbsp oregano leaves
- Sourdough bread to serve
Method
Preheat oven to 160C.
Warm oil in a large, heavy-based saucepan and add onions, garlic and bay leaves and season. Fry over a medium heat until onions are soft and starting to colour, about 15 minutes. Add tomatoes and tomato paste. Bring to a simmer and cook until sauce has thickened, about 15 minutes. Add octopus and bring back to a simmer. Cover with a lid and place in the oven for one hour.
Stir through remaining ingredients and serve with grilled sourdough.
