Octopus in Tomato Sauce

Ingredients

• octopus (1.5 pounds)
• olive oil (2 tablespoons)
• onion (1 large)
• garlic (6 cloves)
• mint leaves (0.25 cup)
• curry powder (1 teaspoon)
• mixed spice (1 teaspoon)
• salt (0 )
• black pepper (0 )
• red wine (1 cup)
• lemon zest (0.5 teaspoon)
• orange zest (0.5 teaspoon)
• whole peeled tomatoes (1 (28 ounce) can)
• tomato paste (2 tablespoons)
• potatoes (2 )
• peas (1 (8 ounce) can)
• whole pitted ripe olives (10 )
• bay leaves (4 )
• white sugar (1 teaspoon)

Instructions

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

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 499
• fat: 12 g
• sats: 2 g
• carbs: 44 g
• fibre: 6 g
• protein: 45 g
• salt: 1.095 g