Oktapodi Maratho Krasato (Octopus and Fennel In Wine)

Directions

1. 1

   Karen Mintzias 1 md Octopus 1 md Onion

2. 2

   OR* 5 (scallions

3. 3

   chopped) 1/3 c Olive oil 1 c Dry red wine 1 bn Fennel

4. 4

   chopped 4 Tomatoes (fresh or canned) - peeled, seeded & chopped Salt & freshly ground pepper Beat, pound and rub the octopus from 20 to 30 m

5. 5

   The octopus will feel softer and will secrete a grayish liquid after pounding

6. 6

   Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender

7. 7

   Using a sharp knife, cut into rounds the width of a small finger

8. 8

   Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft