I’ve always liked octopus. Here in Portugal is grilled squid common and something that I love to order when I’m at a restaurant. But today when I bought it at the market I was eager to fill it with something good. This was a real treat, so incredibly good. Would also fit nicely to invite guests.

• 4 medium-sized squid cleaned and the skin taken away.
• 2 cups coarsely grated Manchego Spanish sheep cheese (if you want)

Filling:

• 1 medium sweet potato finely diced
• 1 green bell pepper, diced
• 1 medium yellow onion, chopped
• 2 large garlic cloves, finely chopped
• 1 red chili pepper
• 2-3 tbsp. Olive oil
• 1/2 cup white wine
• 1 handful of raisins
• 1/4 cup toasted pine nuts
• 1 handful chopped fresh coriander
• Chop the octopus arms.

Tomato sauce:

• 1 medium yellow onion, finely chopped
• 2 large garlic cloves, finely chopped
• 1 large beef tomato or two medium-sized, finely chopped.
• 1 cups tomato puree
• 2-3 tbsp. olive oil
• 1/2 cup white wine
• Italian spice mix
• Celtic sea salt
• 1 bay leaf
• 1 handful of finely chopped fresh oregano

Start with tomato sauce.

In a saucepan pour in the olive oil and fry onion and garlic until it becomes soft. Then add the chopped tomatoes and let it fry for a few minutes. Flavoring with Italian seasoning, and some salt. Add the tomato puree and white wine. Add the chopped oregano and bay leaf. Allow cooking together over low heat for about 20 minutes.

Turn the oven on 175 degrees Celcius.

The filling:

In a frying pan, pour in the olive oil. Begin to fry the onions and garlic until soft but not burned. Stir in the diced sweet potato, chili pepper, paprika and let sizzle together. Then stir in the chopped tentacles from the squid. Add the wine and let it simmer together for about 10 minutes. Stir in the raisins, pine nuts and coriander. Season with salt and pepper.

Fill the squid bodies with the filling and close with a toothpick. Put them in an ovenproof dish. If you have extra filling, overlay that between octopuses. Taste of the tomato sauce and pour it over the stuffed squid. Place in the oven. After 30 minutes, if you want to sprinkle over the grated cheese. Let stand in the oven for another 30 minutes.

I served with freshly cooked sweet peas.