Ingredients:
Cooked octopus, 800 grams
Olive oil, 6 tablespoons
Onion, 1 unit
Tomato, 1 unit
Garlic, 6 cloves
Laurel, 2 leaves
White wine, 1.1 / 2 cup
Cinnamon stick, 1 sprig
Salt, to taste
Ground black pepper, to taste
Cut the octopus into 1 centimeter slices and reserve. Heat the oil in a saucepan and fry the chopped onion until transparent.
Add the peeled and crushed tomato, the minced garlic and cook over low heat for 10-15 minutes.
Remove the casserole from the heat, drain the excess oil and add the octopus.