Apulian-style octopus stewed with potatoes and tomato

Ingredients

For 1 serving

• Octopus220 g
• Potatoes200 g
• Canned peeled tomatoes150 g
• Onion0.3
• Extra virgin olive oil10 g
• Bay leavesto taste
• Saltto taste

Contains: shellfish,

Method

1. Rinse the octopus under cold water, removing any sand from the suckers, and cut it into pieces of about 3 cm; finely chop the onion.
2. In a saucepan heat the oil over medium heat and fry the onion for 4–5 minutes, until translucent.
3. Add the octopus and cook for 5 minutes, stirring: it will release its liquid and turn deep purple.
4. Add the peeled tomatoes crushed with a fork and the bay leaves, bring to the boil, cover and cook over low heat for 30 minutes, stirring now and then.
5. Meanwhile peel the potatoes and cut them into roughly 2 cm cubes. Add them to the octopus with half a glass of water if the sauce is too thick, cover and cook for another 20 minutes, until the potatoes are tender and the octopus is easily pierced.
6. Taste and only now add salt, as octopus is naturally salty; remove the bay leaves and serve.