Octopus "yahni" with potatoes

Another rustic but delicious way to cook octopus and if you can find a fresh one the taste will be even better! Instead of octopus you can use squids or cuttlefish but also a mixture of these three popular seafood ingredients will make the food special!

Recipe of Argyro Barbarigou,

a prominent Head Cook

check out her site Argiro for more delicious recipes

Ingredients (for 6 people):
1 1/2Kg of octopus (fresh or frozen)
3 medium yellow onions, roughly chopped
6 medium potatoes, peeled and cut in chunks
4 cloves of garlic, kept whole
400gr. of tomatoes concassé
1/2 tea-cup of olive oil
1/4 tea-cup of red wine vinegar
2 bay leaves
4-5 whole allspice berries
1 tbsp of granulated sugar
black pepper

Method:
Rinse the octopus well and cut in medium size pieces (just a bit bigger than bites).

Place in a pot along with the vinegar, cover with the lid and simmer for 15 minutes or until all the juices are gone.

Add in the pot the oil, the onions and the garlic. Keep the heat in low and sauté for about 8-10 minutes until they become soft and mellow (not coloured).

Throw the potatoes into the pot and gently stir with a wooden spoon to coat with the oil. Pour over with the tomatoes, add the sugar, the bay leaves, the allspice, enough water just to semi-cover the food and season with plenty of pepper.

Cook in medium-low heat for about 35-40 minutes or until the potatoes and the octopus are tender and the food is left just with its sauce.