Octopus Stewed with Short-Cut Pasta

• • 2 small fresh octopuses, cleaned
• • 2/3 cup (170ml) olive oil
• • 2 cups (250g) dry onions, roughly chopped
• • 1 ½ cups (375ml) dry red wine
• • 1 heaped tablespoon (30g) tomato paste
• • 1/3 cup (80ml) vinegar
• • 1 cinnamon stick
• • 3 bay leaves
• • 5-6 whole cloves
• • 1 teaspoon (4g) coarsely ground black peppercorns
• • 1 cup hot water

For the Short-Cut Pasta

• • 1 package (500g) short-cut pasta (like 'Kofto Makaronaki')
• • 1 vegetable stock cube
• • 1 teaspoon (8g) cooking salt

1. 1. Place the octopuses in a saucepan and put it on the heat. Boil until all the water released by the octopuses has evaporated, about 50 minutes. Let the octopuses cool down and cut them into pieces. Add the olive oil to the saucepan and sauté the onions for about 7-8 minutes until they caramelize. Add the octopus and stir. Pour in the wine, and when the alcohol evaporates, add the tomato paste and stir it on the bottom of the pan to release its aromas. Add the cinnamon, bay leaves, cloves, and peppercorns. Stir, let the dish simmer, reduce the heat, and boil for 20 minutes. Add the water and continue boiling for another 15 minutes. Add the vinegar, stir, and boil for another 5 minutes or until the sauce thickens. Meanwhile, in a separate saucepan, add 3 liters of water, and when it boils, add the stock cube and salt. Stir and add the short-cut pasta. Boil for 7 minutes and remove from the heat. Drain the pasta and add it to the saucepan with the octopus. Stir well and serve.