Preparation

beat the octopuses, arrange and wash. cut into pieces.
pour the oil, the lard, the onions and the chopped garlics in a saucepan and bring to the heat just the time necessary for the onion to be translucent. add the pieces of octopus and let it distill. remove the liquid that the octopus dropped, keeping the octopus on the stove and when it starts wanting to dry, add the liquid that previously dropped. pepper dough (chilli peppers), pepper peppers, parsley branch and laurel are also added. when the octopus is tender, it is drizzled with white wine, port wine and, little by little, red wine. it is allowed to boil gently until refined and it is tasted, just now, of salt. you can add a little chilli.
it is served with boiled potatoes and corn bread.

Ingredients

  • 2 medium octopuses
  • 3 large onions
  • 3 cloves of garlic
  • 2 tablespoons of olive oil
  • 2 tablespoons of lard
  • 1 tablespoon of pepper paste (spicy)
  • peppercorns
  • allspice grains
  • 1 bunch of parsley
  • 1 bay leaf
  • 1 glass of white wine (1 dl)
  • 2 tablespoons of port wine
  • 1 or 2 glasses of red wine (or preferably the smell of the peak)
  • salt q.s.
  • piripiri (optional)