- 4 cupsof octopus
- 2 cupsof potatoes
- 1/4 cupof olive oil
- 1 cupof chopped onion
- 1/8 cupof spanish paprika
- 1/10 cupof cinnamon
- 1/10 cupof salt
- 1/2 cupof fried tomato sauce
- 1/2 cupof oloroso wine
- 1 cupof chickpeas
Clean well the octopus and remove its "mouth".
Cook it 30 minutes per kg in salted water (35 g of salt per liter).
Also cook 2 peeled potatoes.
Take a pan and put there some olive oil.
Fry chopped onion. Add some salt ans chili pepper.
Take a small bowl and mix there garlic with cumin. Then add spanish paprika, cinnamon, peppercorns and salt. Add a bit of olive oil. Crash everything.
Add the mixture to the pan with onion.
Then add fried tomato sauce, dry oregano and mix well.
Next add oloroso wine and let the alcohol to evaporate.
Take the octopus and potatoes from the pot.
Take chickpeas and place into the pot with water. Add some salt and olive oil and cook. You may add some water from the octopus.
Chop the octopus and add it to the pan with tomato sauce.
When the chickpeas are ready, add octopus to the pan.
Let it cook together for 10 minutes.
Serve the dish and enjoy it!