1. Rinse the octopuses well and place them in a pot. It's fine if they retain some rinsing water. Turn on the heat and bring to a boil. The octopuses will release a lot of water. Once it's boiling vigorously, lower the heat, cover the pot, and simmer until all the water has evaporated. This takes about 45 minutes to 1 hour. Let the octopuses cool down and cut them into small pieces, about 7-8 cm. Meanwhile, peel the onions, cut them in half, and then into 2 or 4 pieces depending on their size.
2. Next, cut them into chunky pieces. Pour the olive oil into a pot and sauté the onions well until they caramelize, about 30-40 minutes. Then, add the octopus, bay leaves, cinnamon, peppercorns, and allspice to the pot and continue sautéing for another 5 minutes. Next, pour in the red wine and Commandaria and boil for 10 minutes until the alcohol evaporates.
3. Add the tomato paste and, using a wooden spoon, rub it against the bottom of the pot to release its aromas. Add the water, and when it boils, lower the heat, cover the pot, and simmer for another 30 minutes. Uncover the pot and continue boiling for another 10 minutes until the water evaporates and the octopus is left in its own juices.
