Old-fashioned Octopus

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

A classic recipe for preparing octopus in a Mexican style. It may be called old-fashioned, but doesn't mean it has an outdated taste.

Ingredients:

• 2.5kg octopus
• 1 clove garlic, peeled
• ½ onion
• 2 bay leaves
  • For the Sauce
• 120ml olive oil
• 2 onions, chopped
• 1 clove garlic, finely chopped
• 1.5kg tomato puree
• Zest of 1 orange, grated
• 1 tsp aromatic herbs
• 125g olives, finely chopped
• 120ml red wine
• Salt
• White rice, to serve
  • To Garnish
• Toasted almonds, chopped
• Raisins, chopped
• Toasted pine nuts
• Toasted pecans, chopped
• Güero chillies

Recipe:

1. Clean the octopus by turning it inside out and rinsing well under warm running water. Remove the beak, eyes, and ink sac. Set the ink sac aside.
2. Turn the octopus the right way out again and put it in a large saucepan with the garlic, onion, bay leaves, and just enough water to cover. Cook over a low heat for 1½ hours, topping up with water if necessary. Drain and set aside.
3. Meanwhile, heat the olive oil in a large saucepan over a medium heat, add the onions and garlic, and sauté for 2 minutes.
4. Add the tomato puree, orange zest, aromatic herbs, and olives.
5. Stir the ink from the ink sac into the red wine until combined, then add the mixture to the pan. Season to taste.
6. Put a portion of octopus on each serving plate, then garnish with almonds, raisins, pine nuts, pecans, and chillies. Serve with white rice.