How to make it

  • Prepare octopuses by cutting off the heads, just below the eyes. Remove beaks, rinse octopuses under cold water. Place octopuses and wine in a bowl, cover, refrigerate, marinate 4 hours or overnight.
  • Next day, drain octopuses, reserve 2 tablespoons of the wine marinade. Heat oil in a frying pan, add garlic, onion and bacon, stir constantly over heat until onion is soft. Add pine nuts, stir over heat a further 2 minutes. Add undrained, crushed tomatoes, lemon juice and reserved wine; bring to the boil, reduce heat, simmer, uncovered, 5 minutes.
  • Place octopuses in ovenproof dish, add tomato mixture, cover, bake in moderate oven for 1 ½ hours. Stir in parsley just before serving.

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