Octopus in red wine

Heat the oil in a medium heavy-based saucepan and cook onion over high heat until starting to brown. Add the garlic and bay leaf and stir for another minute or two or until aromatic. Add the octopus and stir so the octopus is thoroughly coated in the onion mixture.

Add the wine, vinegar, tomato, tomato paste, oregano, cinnamon, cloves and sugar. Bring to the boil, then reduce heat and simmer gently for about 1 hour or until the octopus is very tender – the sauce should be slightly thickened.

Season with salt and freshly ground black pepper. Serve sprinkled with the parsley.