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A dish of Octopus Stew

You can find many different versions of Octopus Stew all around southern Europe, but there is a remarkable commonality in those dishes hailing from Greece, Malta, Spain, Italy and Portugal. The basic theme involves octopus stewed in a tomato base, generally with wine, along with herbs favored in the region. Olives, and sometimes capers, are frequent additions, and many incorporate potatoes. The following preparation is an amalgam of all of these…