Octopus Stew with Peppers & Recheado Sauce

This is one of my favorite recipes.  It's an Eagle Pub creation & it's genius!  Cleaning Octopus can be a messy job, but once you've done it a few times it becomes very simple. The sauce can be made in advance and will keep in the fridge for months, good for next time....  RECHEADO SAUCE RECIPE HERE

The smell is incredible, a cinnamon spice, it fills the room.  It's great with bread or rice.  You don't need much more. Well, maybe a few beers.

This serves 4.  Cooking time 1.5 to 2 hours.

CLICK HERE FOR RECIPE:
1 Large3 or 3 small Octopi, chopped into bite-sizes

Green or Red Peppers, roughly chopped
2 Onions, roughly chopped
1 Heaped Tbs of Recheado Sauce
1 glass white wine
1 tsp sugar
1 small bunch of coriander
Salt & Pepper

If you need to know how to prepare Octopus click here.  This recipe assumes you have cleaned it already, or have bought it pre-cleaned.

1. In a large heavy-based pan, heat some olive oil & fry the peppers & onions until soft but not browned.
2. Add the Recheado sauce & stir through for a minute.
3. Add the octopus.
   
4. Add a glass of wine and bring to the boil.
5. Put a lid on the pan and turn it down to a low simmer.
6. Leave it to stew for 1.5 to 2 hours.
7. Check every now and then, if it looks dry a small amount of water.
   
8. Check it, if it's tender it's done.
9. Stir in the sugar & season with salt & pepper.  The sugar really helps, don't forget!
   
10. Just before serving, sprinkle over some chopped coriander.
11. Bask in you own glory, you've made a master-piece!

I always make too much and then freeze a portion for a speedy dinner another time.