the Gozo table book pg. 66 .

Ingredients for 4 persons .

1 kg cleaned octopus

1 litre water

1 litre red wine (mhux bilfors taghmel l-inbid)

10 black peppercorns.

2 bay leaves

for the sauce:

1 red onion finely sliced 2 garlic cloves finely chopped

10 pitted black olives

12 cherry tomatoes , quartered

Majoram, mint, basil finely chopped

1/2 teasepoon crushed chilli

zest of 1 lime

100extra virgin olive oil

100extra virgin olive oil

sea salt and freshly black pepper

1 tablespoon honey

Method

In a deep pan put the water , wine , peppercorns bay leaves and octopus , bring to the boil reduce the heat and simmer for about an hour or until octopus is cooked.

Remove the octopus from liquid and cut into large pieces reserving some of the liquid.

In a shallow pan heat the oil and saute the onions until golden brown, add the chilli, garlic and herbs and cook for a further 3 minutes.

finely add the octopus, honey and lime add some liquid and cook for 10 minutes has been reduced to the desired consistency .

Season and serve..

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