Qarnit

Ingredients

• 2 lb octopus, cleaned
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped tomatoes
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 bay leaf
• 1/2 teaspoon dried marjoram or thyme
• 1/4 cup black olives
• 2 tablespoons capers
• Salt and pepper, to taste
• Cooked spaghetti or crusty bread, for serving

Before you cook

• Rinse the octopus well and cut it into large chunks.

Steps

1. Heat the olive oil in a heavy pot over medium heat.
2. Add the chopped onion and garlic to the pot.
3. Cook the onion and garlic, stirring, for 5 minutes until softened.
4. Add the octopus chunks to the pot.
5. Cook the octopus, stirring occasionally, for 5 minutes, until it releases its liquid and turns opaque.
6. Stir in the chopped tomatoes and tomato paste.
7. Pour in the red wine.
8. Add the bay leaf and marjoram or thyme.
9. Bring the stew to a gentle simmer.
10. Cover and simmer over low heat for 1 hour, stirring occasionally, until the octopus is tender.
11. Stir in the olives and capers.
12. Simmer uncovered for 10 more minutes to let the sauce thicken slightly.
13. Season with salt and pepper to taste.
14. Serve the stew spooned over cooked spaghetti or with crusty bread.