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Malta-Style Octopus in Tomato Sauce

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
4 servings
Dinner Spanish
Malta-Style Octopus in Tomato Sauce
Ingredients
  • 1 1/2 pounds octopus
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1/4 cup chopped fresh mint leaves
  • 1 teaspoon curry powder
  • 1 teaspoon mixed spice
  • salt and pepper to taste
  • 1 cup red wine
  • 1/2 teaspoon grated lemon zest
  • 1/2 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
Instructions
1
Place the octopus in a large cooking vessel and fill it with sufficient salted water to completely submerge the ingredient. Bring the mixture to a rolling boil, then maintain a gentle heat until the octopus becomes opaque and its texture changes, approximately 15 minutes. Remove from heat and allow it to cool down slightly; cut into manageable portions.
2
Heat the olive oil in a large cooking pan over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until the onion becomes soft. Add a pinch of salt and pepper to taste, then combine it with the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to allow the flavors to meld together, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover the pan and maintain a low heat until the potatoes and octopus are tender, approximately 45 minutes.