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Octopus with Potatoes and Peas

Ingredients

  • 1kg octopus, cleaned and skinned
  • Salt
  • 150ml olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 400g can tomatoes
  • ¼ tsp. ground chillies
  • 500g potatoes, peeled and cut into thick slices)
  • 250g peas

Instructions

  1. Put the octopus in a large saucepan without adding water.
  2. Sprinkle with salt, cover, and let cook in its own juices over low heat for about 45 minutes.
  3. Four times during the cooking, lift the octopus out (using a fork) and dip into a pan of boiling water; then run the octopus under cold water and return it to the saucepan to continue cooking.
  4. Heat olive oil in an ovenproof casserole dish and gently fry in it; the onion, garlic, tomatoes and chilli powder for about 10 minutes (or until the onion has turned opaque).
  5. Add the potatoes and cook for about 5 minutes.
  6. Add the octopus and enough of its cooking liquid to cover the contents of the casserole.
  7. Add salt as desired, and let the dish cook gently, uncovered for about 30 minutes (or until the potatoes are tender and the sauce is largely reduced).
  8. Finally, add the cooked peas to the casserole and heat through.

Serve the octopus and vegetables form the casserole.

Serves 4.

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