INGREDIENTS

1 kg cleaned baby octopus
100 ml extra virgin olive oil
10 French shallots, peeled and thickly sliced
6 garlic cloves, peeled and smashed
3 small red chillies, split lengthways
400 ml red wine
2 tablespoons dried Greek-style oregano
3 thyme sprigs
2 fresh bay leaves
1 tablespoon coriander seeds
200 ml passata
2 tablespoons tomato paste
salt flakes and freshly ground black pepper
250 g cherry tomatoes
4 tablespoons sherry vinegar
1 heaped tablespoon raw sugar

TO MAKE

Blanch the octopus in a large pot of boiling salted water for 3 minutes. Drain and set aside.

Heat the oil in a large, heavy-based saucepan over medium heat. Add the shallots, garlic and chillies and cook, stirring often, for about 5 minutes, or until the shallots are softened and starting to caramelise. Add the wine, oregano, thyme, bay leaves, coriander seeds, passata, tomato paste and 600 ml of water, season and bring to a simmer. Add the octopus, bring back to a simmer and cook over low heat for 30 minutes.

Add the cherry tomatoes and vinegar to the pan, stir through and cook for a further 20 minutes. As the tomatoes cook, pull the skins away from the flesh with tongs and discard. Stir through the sugar and adjust the seasoning if necessary. The liquid should have thickened to a sauce-like consistency.

Serve warm or cool to room temperature. If making ahead of time, place in a jar and keep in the fridge for up to a week.

Recipe and images from Home by Karen Martini (Plum, RRP $39.99). Available where all good books are sold.