Octopus with Samian wine and grape must syrup
(for 4 servings)
Fresh octopus, about 2kg, cleaned and rinsed
20 onion bulbs, peeled
2 cloves garlic
¼ cup olive oil
½ cup sweet muscat wine
¼ cup brandy
1 bay leaf
4-5 grains allspice
2 tbsps grape must (petimezi)
Heat the olive oil in a pot over medium heat, and add the onions and garlic.
Sauté these for 10 minutes, stirring occasionally, until they brown lightly, and become soft and transparent.
Add the chopped octopus to the pot, and sauté for 5 minutes.
As soon as the octopus changes colour, add the vinegar, wine and brandy.
Add the bay leaf, allspice, orange and pepper.
Bring to a boil and reduce the heat.
Cover and cook the octopus for about 1½ hours.
Add the grape must (petimezi) for the final 15 minutes of cooking.
Serve with fried potatoes (chips / French fries) or rice.