Not only for the island capital Iraklion applies: visit small taverns where office workers serve at lunch. There they serve such delicious home cooking as octopus in wine sauce. According to the cook’s whim, the dish is sometimes enriched with fresh spinach or two stalks of celery in pieces, with enough onions or a fennel bulb cut into strips.
Rinse the octopus. Heat a large coated frying pan without fat over medium-high heat. Pour in the octopus, sprinkle lightly with salt and saute for 15 minutes in its own juices, turning once to the other side. Rinse the octopus in lukewarm water, drain and cut into bite-sized pieces.
Peel the onions and cut into strips. Peel tomatoes, also cut into slices. Coarsely chop dill or fennel greens.
Heat olive oil in a saucepan over medium-high heat and sauté onions until translucent. Stir in octopus and sauté, turning, for 1 minute. Fold in paradeis pulp, wine, a tiny bit of salt, pepper and sugar and bring to a boil.
Place spinach, tomato slices and dill or fennel greens on top of ingredients in saucepan, shake gently, cover. Simmer at low temperature for 40 minutes, until octopus is tender. Season to taste.
Serve with fresh bread and wine.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?
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