Firstly, send your hubbie out with mask and snorkel to catch the octopus! Making sure it is of good size.
Actually, an octopus which has been frozen is more tender, so any we catch, usually go straight into the freezer.
1 octopus 1 1/2 kilo approx
1 red pepper, sliced
1 green pepper sliced
2 onions, chunked
A good sized cup of grated tomato
Small glass of sweet red wine or vinegar
Macaroni tubes “kofto”
Ground pepper and very little salt
Wash the octopus well under running water and chop into pieces. As you are chopping, you will find that you can remove some or most of the skin from the octopus. You can leave the skin if you want. Pop into a saucepan without oil, cover and cook gently for 20 mins or so, allowing it to release it`s juices. Add chopped peppers and onions, continue cooking until the octopus has softened. Throw in the wine or vinegar, add grated tomato, a generous splash of olive oil, ground pepper, a tiny sprinkle of salt, cover and continue cooking for 10 minutes or so. Once the tomato has cooked, add the kofto macaroni, cooking till macaroni is “al dente” and remove from the heat. Allow to stand for 20 mins or so and serve with grated cheese of your choice.