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