Provencal Octopus Recipe

Ingredients:

• 1 large octopus (about 3 pounds)
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon tomato paste
• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped for garnish

Instructions:

1. Clean the octopus by removing the beak, eyes, and internal organs. Rinse it well and remove the skin.
2. Cut the octopus into smaller pieces, about 3 inches long.
3. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
4. Add the tomato paste, Italian seasoning, and red pepper flakes. Cook for a minute, stirring constantly.
5. Add the white wine and chicken stock, and bring to a boil.
6. Reduce the heat to low and add the octopus. Cover and simmer for 1 hour or until the octopus is tender.
7. Season with salt and pepper to taste and garnish with fresh parsley.

Provencal octopus can be served as a main dish with crusty bread and salad on the side.