Octopus Stew

Cook the octopus well and cut it into 1-2 cm thick slices. Peel the outer skin of the garlic and leave it whole. Soak the tomatoes in hot water, remove the skins and cut into small pieces. Chop the bell peppers half an inch long.

Put the olive oil and onion in the pan, continue to fry for 5 more minutes. Add tomatoes, green pepper, cinnamon, cloves, bay leaves, salt and pepper. Add 2 cups of hot water and cook on medium heat for half an hour. When the stove is turned off, remove the cloves, cinnamon and bay leaf. Add lemon juice and thyme. Mix and sprinkle with parsley and serve lukewarm.

Bon Appetit!

500 grams octopus
1 coffee cup of vinegar
2 tablespoons of olive oil
1 medium sized onion
2 cloves of garlic
2 medium sized tomatoes
2 green peppers
1 clove
1 small piece of cinnamon
bay leaf
half a bunch of parsley
1 tablespoon of lemon juice
1 teaspoon thyme
black pepper

779228ce76361e515f31aa132dfbe2b6 (586×830)