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Octopus in Tomato Sauce
Octopus in Tomato Sauce
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Savor Malta's classic octopus and potato dish with a tangy tomato, red wine, and citrus sauce, perfect over spaghetti or solo.
Ingredients:
  • 1.5 pounds octopus
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 0.25 cup chopped fresh mint leaves
  • 1 teaspoon curry powder
  • 1 teaspoon mixed spice
  • 1 cup red wine
  • 0.5 teaspoon grated lemon zest
  • 0.5 teaspoon grated orange zest
  • 1 (28 ounce) can whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1 (8 ounce) can peas, drained
  • 2 potatoes, peeled and cubed
  • 10 whole pitted ripe olives
  • 4 bay leaves
Instructions:
  • Add the octopus to a large pot of lightly salted water, ensuring it is fully submerged. Bring to a boil and then let it simmer over medium heat until the octopus turns opaque, approximately 15 minutes. Drain, let it cool slightly, and then cut it into bite-size pieces.
  • In a large skillet over medium heat, warm the olive oil. Sauté the onion, garlic, mint leaves, curry powder, and mixed spice until the onion is soft. Season with salt and pepper. Add the octopus, wine, lemon zest, and orange zest. Simmer for 3 to 4 minutes. Incorporate the tomatoes, tomato paste, peas, potatoes, olives, and bay leaves. Cover and simmer gently for about 45 minutes until potatoes and octopus are tender.

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