• 1 medium or large octopus cut into four inch pieces.

• Olive oil to cover the bottom of a medium Dutch oven

• 3 large onions, chopped into small pieces (approx. 2 cups)

• 6 cloves of garlic, crushed

• 1 teaspoon of hot sauce, like Tabasco sauce

• 1 teaspoon of Paprika

• 1 teaspoon of garlic powder

• Salt & black pepper to taste

• 4 potatoes, chopped into cubes
   

Start with a medium or large octopus which is usually already had the entrails removed. Sometimes however the beak has not been removed and you have to cut it out. Using a sharp pair of scissors cut the legs into four inch pieces. Cut up the remainder (Mantel and head) into small four by four inch squares except the area around the eyes. Pour olive oil covering the bottom of a medium Dutch oven.  Put Octopus, chopped onions & crushed garlic into Dutch oven.  Then add hot sauce, Paprika, and garlic powder.  Season with salt & black pepper to taste.

Sauté these ingredients until onions are golden brown, then pour in one liter of any red burgundy wine bring to a boil.  Let boil for twenty minutes. Now, add the cubed potatoes to stew and boil again until potatoes are cooked.

Note: You may need to add more wine if you increase the amount of potatoes.