INGREDIENTS

INSTRUCTIONS

This ultra-simple Italian recipe can be served over rice or pasta.  Any
size of octopus will do.  Clean 600 to 800 g octopus and cut it into
chunks.  Keep the ink sac if you want to add the ink to the sauce for a
richer  flavour.  Brown 2 cloves of finely chopped garlic in 4
tablespoons of  olive oil, then add the octopus.  Cover and cook over a
low heat for  10 minutes. Add 125 mL dry sherry and the contents of a
large can of  Italian peeled tomatoes.  Break up the tomatoes, add the
contents of  the ink sac if using and salt and pepper to taste.  Cover
and cook  gently for about an hour, or until tender, stirring from time
to time.  Makes 4 servings.  From Meryl Constance' column in the Sydney
Morning Herald, "Raw  Materials". 3/2/93.  Courtesy, Mark Herron.
Posted by Stephen Ceideberg; June 4 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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