Recipe By 112
Rating
Published Jun 19th
Octopus in Tomato Sauce
Prep 30m Cook 1h Additional - Ready In 1h 30m
Servings 4 servings Calories 498.8

Enjoy this traditional recipe from Malta which makes a very flavorful sauce for octopus with potatoes, tomatoes, red wine and a hint of citrus that can be served over spaghetti, or just on its own.

Recipe Ingredients

  • 1 ½ pounds octopus
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • ¼ cup chopped fresh mint leaves
  • 1 teaspoon curry powder
  • 1 teaspoon mixed spice
  • salt and 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 tablespoons tomato paste
  • 1 (8 ounce) can peas, drained
  • 2 potatoes, peeled and cubed
  • 10 whole pitted ripe olives
  • 4 bay leaves
  • 1 teaspoon white sugar

Cooking Directions

  1. 1 Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.
  2. 2 Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.

Nutrition Facts

  • Calories 498.8
  • Carbohydrate 44 g
  • Cholesterol 127.8 mg
  • Fat 11.5 g
  • Fiber 6.4 g
  • Protein 45 g
  • Saturated Fat 1.8 g
  • Sodium 1095.1 mg
  • Sugar 9.8 g

Reviews

  1. Used broth and balsamic in place of wine and added spinach. great flavors! Kids liked it.
  2. Followed the recipe to the letter. OUTSTANDING flavors. Highly recommend.
  3. Excellent! And I don't normally like octopus... I used a pre-packaged greek seasoning mix as my mixed spice and slightly more of the juice from the can of tomato because it was burning to the pan and I will be doing this again -- even my 2 year old loved it!
  4. While, it's true that baby octopus cooked this way comes out fairly tender and not too fishy, this recipe, is to say the least, an injustice to such a food. I followed the recipe exactly as stated, and ended up with an overcooked, tomato soupy mess. The peas should not be added so early in - Read more ...
  5. My husband and I REALLY liked this dish! I changed the recipe to make it with what I had on hand and with slightly less fat/calories. I omitted peas potatoes and olives and used basalmic instead of the wine. It was such a great flavorful supper! I have added it to my recipe book for - Read more ...
  6. We made this recipe work but the instructions were confusing at best. For example what exactly is "mixed spice"? Sugar is listed in the ingredients but is not to be found in the directions. Still a good starting point for a great dish. It has a wonderfully complex flavor and we will be making it - Read more ...
  7. This was really tasty I would definitely make it again but maybe cut out the citrus as I wasnt keen on that coming through
  8. I skipped on the tomato paste and made lentils my starch. Also tossed in some collard greens for even more veggies. Awesome dish!
  9. I was happy to find this recipe because I already had almost everything needed. The only things I had to change were to use some lime zest instead of lemon, frozen peas instead of canned, and omit the black olives. I also added some crushed red pepper and cayenne pepper for spice! I used twelve - Read more ...