Octopus in Tomato Sauce
Ingredients
- 1 ½ pounds octopus
- 2 tablespoons olive oil
- 1 large onion, chopped
- ¼ cup chopped fresh mint leaves
- 6 cloves garlic, chopped
- 1 teaspoon curry powder
- 1 teaspoon mixed spice
- salt and ground black pepper to taste
- 1 cup red wine
- ½ teaspoon grated lemon zest
- ½ teaspoon grated orange zest
- 1 (28 ounce) can whole peeled tomatoes
- 2 potatoes, peeled and cubed
- 1 (8 ounce) can peas, drained
- 10 whole pitted ripe olives
- 2 tablespoons tomato paste
- 4 bay leaves
- 1 teaspoon white sugar
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Instructions
- Place octopus in a large pot filled with enough lightly salted water to cover; bring to a boil, then simmer over medium heat until opaque, about 15 minutes. Drain. Cool slightly; cut into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add onion, mint leaves, garlic, curry powder and mixed spice; cook and stir until onion is soft. Season with salt and black pepper. Stir in octopus, wine, lemon zest, and orange zest; simmer to blend flavors, 3 to 4 minutes, then stir in tomatoes, potatoes, peas, olives, tomato paste, bay leaves, and sugar. Cover and reduce heat to low; simmer until octopus and potatoes are tender, about 45 minutes.
Source
Original recipe: View Original