*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Italian
                 Sauces                           Salsa
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  800                    Gm octopus
    2                    Cloves garlic
    4       tb           Olive oil
  125       ml           Dry sherry
    1       lg           Can Italian peeled tomatoes
   salt and pepper to taste
   This ultra-simple Italian recipe can be served over
   rice or pasta. Any size of octopus will do.
   Clean 600-800 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
   From Meryl Constance' column in the Sydney Morning
   Herald, “Raw Materials”. 3/2/93. Courtesy, Mark Herron.
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