Braised pickled baby octopus with red wine and oregano

Author: Karen Martini
1 kg baby octopus
2 punnets cherry tomatoes
100 ml extra virgin olive oil
10 shallots, peeled and thickly sliced
6 cloves garlic, peeled and crushed
3 red chillies, split but with seeds in
400 ml red wine
2 tablespoons dried oregano
3 sprigs thyme
2 bay leaves
1 tablespoon coriander seeds
600 ml water
2 tablespoons tomato paste
80 ml sherry vinegar, or other wine vinegar
1 heaped tablespoon raw sugar
Salt and pepper

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