1 (about 1kg) octopus
3-4 Daphnis and Chloe bay leaves
6 tbsp Vermeil spiced vinegar
3 tbsp extra-virgin olive oil
1 medium sized onion, peeled and sliced
16 baby onions or shallots, peeled whole
2 garlic cloves, peeled and thinly sliced
1 tsp Épices de Cru coriander seeds, crushed
1 tin cherry tomatoes
1 tbsp tomato puree
200ml dry red wine
To serve, boiled orso or short pasta
1. Place octopus, bay leaves and half the Vermeil vinegar in a heavy-based saucepan over a medium heat. Bring to the boil then lower heat and simmer, covered, for 45 minutes to 1 hour. Stir occasionally, making sure there's enough liquid in the pan so that the octopus is not sticking to the pan. transfer octopus and liquid into a bowl, allow to cool then slice each tentacle into chunks.
2. Heat olive oil over medium heat and fry the coriander seeds, onion, garlic and baby onions or shallots, stirring, for 5 minutes until softened.
3. Add the sliced octopus and liquid back into the saucepan, together with the cherry tomatoes, tomato puree and red wine. Stir well and bring mixture back to the boil.
4. Season generously with sea salt and freshly ground black pepper and add the remaining Vermeil vinegar. Lower the heat and cook, stirring occasionally, until the baby onions are tender and the sauce has thickened.
5. Serve with boiled orso or short pasta.