Octopus Spanish Style
2 large (four small) tentacles
1 can (15oz) tomato sauce or 2 cups chopped fresh tomatoes
1/2 small onion, chopped
1 tsp chili powder
pepper and garlic to taste
Beat tentacles to tenderize. Boil for about 20 minutes in salted water. Slice.
Heat frying pan and just enough fat to cover the bottom. Fry onion. Add tomato,
chili powder, pepper, garlic powder, and let simmer one-half hour. Then add
sliced octopus and simmer for another hour. Serve over fresh cooked rice.