Bodrum-Style Octopus Stew with Pearl Onions and Tomato Paste

Transfer the octopus and its liquid to a bowl, then cut the tentacles into 4 cm pieces. Heat the olive oil in the same pot and cook the peeled pearl onions whole, turning them until lightly browned on all sides. Add the crushed garlic during the last 30 seconds.

Add the tomato paste and cook for 1 minute to remove its raw taste. Add the peeled, diced tomato and cook for 4 minutes, until it releases its liquid.

Add the octopus pieces and reserved cooking liquid back to the pot. Stir in the apple cider vinegar, bay leaf, cinnamon stick, and black pepper.