Octopus in tomato sauce

Octopus in tomato sauce


11 people made this

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


Serves: 4 

  • 675g octopus
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 4 tablespoons chopped fresh mint leaves
  • 1 teaspoon curry powder
  • 1 teaspoon mixed spice
  • salt and pepper to taste
  • 250ml red wine
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated orange zest
  • 2 (400g) tins whole peeled tomatoes
  • 2 tablespoons tomato puree
  • 1 (200g) tin petits pois, drained
  • 2 potatoes, peeled and cubed
  • 10 whole pitted ripe olives
  • 4 bay leaves
  • 1 teaspoon sugar

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to the 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. Heat the olive oil in a large frying pan 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 flavours, then stir in the tomatoes, tomato puree, petits pois, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.

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Reviews (2)


Excellent recipe!! Very easy to follow. I didn't have fresh mint but I put fresh basil instead - 04 Oct 2012


- Rated on - 27 Jan 2016

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