Clean the octopus and carefully remove
the ink sac. Rub with white flour to thoroughly clean the
octopus and wash in running water.
Heat up a deep saucepan over high heat.
Add the octopus to the pan and allow to cook in its own juice.
Move the octopus around to prevent burning. Cook and allow to
simmer until the octopus is thoroughly cooked to a pink colour.
Taste a little bit of the octopus if necessary to check.
Remove octopus and set aside. Allow to
cool.
Cut octopus into bite sizes according to
your preferences. Reserve 1/2 cup of octopus juice.
Heat vegetable oil in deep saucepan.
Add the finely chopped onions, cloves,
crushed ginger and garlic until the onions are cooked and become
transparent.
Add finely chopped tomatoes and allow to
simmer for 15 minutes or until sauce is cooked and well blended.
Add 1/2 cup of reserved octopus juice. Add two tablespoons of
chopped parsley and 1 tablespoon finely chopped thyme. Mix well.
Add salt and
pepper to taste. Allow to simmer for 5 more minutes.
Add 1/2 cup dry sherry or dry
white wine. Add the octopus pieces and mix well.
Allow to simmer for 15 minutes or until
octopus pieces are tender and cooked to your taste.
You may add hot water in small
quantities to adjust the sauce to your own preference.
Taste the sauce and add salt if
necessary to taste.
Transfer to a serving dish and sprinkle
with 1 tablespoon of chopped parsley.
Serve on a bed of rice with a green
salad or tomato chutney.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
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