Octopus and Tomato Stew

    Octopus and Tomato Stew

    Recipe Picture:Octopus and Tomato Stew
    2

    Octopus and Tomato Stew

    (9)
    1hour30min


    8 people made this

    This is a very flavourful tomato-based stew, originally from Malta, where octopus is simmered with potatoes, tomatoes, red wine and a hint of citrus. Serve over spaghetti if desired.

    Ingredients
    Serves: 4 

    • 750g 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
    • 1 pinch salt and pepper to taste
    • 1 cup (250ml) red wine
    • 1/2 teaspoon grated lemon zest
    • 1/2 teaspoon grated orange zest
    • 800g tinned whole peeled tomatoes
    • 2 tablespoons tomato paste
    • 250g peas
    • 2 potatoes, peeled and cubed
    • 10 whole pitted olives
    • 4 bay leaves
    • 1 teaspoon white sugar

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    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. Heat the olive oil in a large frypan 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.
    3. 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 paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (8)

    by
    23

    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 baby octopi and scaled this for two servings but it still made a lot, enough for a lunch tomorrow. I served it with whole wheat angel hair pasta. It was very delicious! My boyfriend was impressed with how tender the octopus was. Thanks!  -  21 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    13

    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 the cooking process, as they turn to mush. The potato was completely pointless, and didn't compliment any flavors or textures. I looked up "mixed spice" on wikipedia, and was told it consisted of cinnamon, nutmeg and allspice. That combined with mint, citrus zest, and curry powder, made a confused and over spiced palette that did not compliment the octopus. There are simply too many things going on and getting cooked for too long, for this to be anything near an acceptable food. It wasn't horrible, but it sure wasn't worth an 1hr 30min. Don't spend time cleaning any octopus to make this meal!  -  25 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    12

    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 sure!  -  10 Nov 2009  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate