1. Rinse the octopuses well and place them in a pot. It's fine if there is a little water left from rinsing. Turn on the heat and boil. The octopuses will release quite a bit of water. Once it boils, lower the heat, cover the pot, and simmer until all the water evaporates. About 45 minutes to 1 hour. Let the octopuses cool down and cut them into small pieces, about 7 - 8 cm. Meanwhile, peel the onions, cut them in half, and then into 2 or 4 pieces depending on their size.
2. Next, cut them into thick pieces. Pour the olive oil into a pot and sauté the onions well until they caramelize, about 30 - 40 minutes. Then, add the octopus, bay leaves, cinnamon, peppercorns, allspice to the pot and continue sautéing for another 5 minutes. After that, pour in the wine and Commandaria (sweet Cypriot wine) and boil for 10 minutes until the alcohol evaporates.
3. Add the tomato paste and use a wooden spoon to scrape the bottom of the pot to release its aromas. Pour in the water, and when it boils, lower the heat, cover the pot, and simmer for another 30 minutes. Uncover the pot and boil for another 10 minutes until the water evaporates and the octopus is left with its own juices.
