Octopus La Rioja style
- 4 cans of octopus in oil
- olive oil
- 1 onion
- 1 red pepper
- 1 small glass of white wine
- 2 spoonfuls of tomato concentrate or 3 tomatoes and salt

Lightly fry the finely diced onion and pepper.
Add the octopus. Pour in the dry white wine and 2 spoonfuls of tomato concentrate, or the sliced, skinless, deseeded tomatoes. Cook over slow heat with lid on the casserole. Water may be added if too dry. Leave to simmer for 10 minutes.
[printable version]

Octopus Cantabrian style

Octopus bites