Greek Octopus Stew

Greek

• 1 lb octopus, cut into bite sized pieces
• 2 tbs olive oil
• 5 shallots, halved and layers separated
• 3 cloves garlic, thinly sliced
• 1 small can olives, pitted and sliced
• 2 bay leaves

• ​2 tbs balsamic vinegar
• pepper
• 1 pinches chili flakes
• 1 tablespoon(s) honey
• spring onions, to serve
• coriander

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1. Caramelize shallots in very hot oil, 3-4 minutes
2. Saute garlic and stir in octopus, 4-5 minutes
3. Add olives, balsamic, chili, flakes, honey, and pepper
4. Stir to combine and lower heat
5. Cover and simmer 45-60 minutes to desired octopus tenderness
6. Finish uncovered if too liquidy

Don't add extra liquid or salt to octopus.  I added mushrooms because it sounds nice.