Boil the octopus and cut into small pieces. Warm olive oil and sauté shallot onions until softened. Remove onions and using the same oil sauté chopped onion and garlic. Add the octopus pieces and sauté for a while. Add the wine in which you have mixed the tomato paste. Later add salt, pepper, bay leaves, and the finely chopped cherry tomatoes. Next add water gradually and cook for 90 minutes over low heat. Add the shallot onions after the first 30 minutes of cooking time.
Octopus contains less fat than fish but remains a good source of omega-3 fats. It is high in cholesterol and contains a number of vitamins, main minerals and trace elements, such as calcium, phosphorus, zinc, selenium and iodine.
Source: Nikolaos Kontogonis