You’ll Need
For the Stifado
500g small shallots, peeled
2 tbsp olive oil
2 garlic cloves, thinly sliced
300ml passata
100ml red wine
1 tbsp red wine vinegar
1 tbsp tomato puree
1 cinnamon stick
3 cloves
2 bay leaves
1 tsp soft brown sugar
1/2 tsp sea salt
For the Octopus
700g cooked octopus tentacles, cut into large pieces
2 tbsp chopped parsley
Zest of 1/2 lemon
Optional but dangerous
Crusty bread
Black olives
Cold Cypriot lager
Method
Toss the shallots with the olive oil in a deep heatproof dish.
Air fry at 190°C for 8 minutes, stirring once.
Add the garlic, passata, wine, vinegar, tomato puree, spices, sugar and salt.
Cover tightly with foil and air fry at 175°C for 22-25 minutes.
Check the shallots are tender but still holding their shape.
Stir in the cooked octopus and air fry uncovered at 190°C for 7-8 minutes.
Check the octopus is piping hot and the sauce clings to the pieces.
Remove the cinnamon, cloves and bay leaves.
Finish with parsley and lemon zest and serve with bread.