Request 12 or 13 kilos of CLEAN octopuses. The octopuses should preferably weigh 750 grams each so that the tentacles are not too thin. Remove the eyes and skin from the octopus head, turn the head inside out to clean it. If they have ink, request it and freeze those innards; if not, buy the ink separately.
Cook the octopuses with water in a pressure cooker, raising the temperature and checking so they do not become too soft; they should remain tender. Once cooked, remove all the skin so that only the octopus meat remains and chop it into small 1-2 cm pieces.
Chop the onion and garlic very finely; chop the tomato into small cubes (without skin and seeds); chop the olives (1 cup already chopped) and the jalapeño strips to taste.
Fry the onion and garlic until transparent in vegetable oil; add the chopped tomato to the pot and let it cook, then add the tomato puree, almond, olives, and raisins, allowing all the ingredients to boil in the pot.
Finally, add the ink, the octopuses, the 2 bottles of red wine, and the jalapeños.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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