Greek Octopus in Red Wine 2-3 lbs. PanaPesca frozen Octopus 8 tbsp olive oil 12 oz small onions or shallots, peeled 1 cup red wine 6 tbsp red wine vinegar 8 oz canned tomatoes, roughly chopped 2 tbsp tomato puree 4 bay leaves 2 tsp dried oregano freshly ground black pepper, to taste 2tbsp chopped fresh parsley, for garnish Cut octopus into 2" pieces and heat in saucepan over medium heat to release liquid. Stir until all liquid has evaporated. Drizzle with oil and saute. Add onions, stirring. Add wine, vinegar, tomatoes, tomato puree, bay leaves, oregano and season with freshly ground black pepper. Stir well, cover and gently simmer for 90 minutes, adding wine and/or water if sauce evaporates. The octopus is ready when it can easily be pierced. The sauce should be thick and robust. If it separates, remove lid, increase the heat and reduce. Discard the bay leaves and garnish with parsley. Delicious with rice and a tart salad. SERVES 4-6.