Octopus braised with red wine and fennel

Step 1

Preheat oven to 200°C (180°C fan-forced).

Step 2

Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add fennel; cook, stirring, 5 minutes. Add tomato, bay leaves and chilli; cook, stirring occasionally, about 10 minutes or until mixture thickens and fennel is softened.

Step 3

Combine fennel mixture, octopus and wine in medium baking dish; bake, covered, about 45 minutes. Uncover; bake about 40 minutes or until octopus is tender and browned lightly.

Step 4

Cut octopus into bite-sized pieces. Season to taste; stir in parsley. Serve with crusty bread, if you like.