Octopus Stew in Red Wine

Name: Octopus Stew in Red Wine
Ingredients: 1kg baby octopus; 2 medium onions; 3 medium carrots; 2 tsp crushed garlic; 3 bay leaves; 250g mushrooms; 1 tsp curry powder; ½ bottle quality red wine; ½ jar tomato paste; 1 bottle tomato puree; 2 tbsp sugar; Salt & pepper, to taste; 1 tbsp oregano; 1 tbsp Italian herbs; 4 potatoes, washed and cubed; 2 cups frozen peas; 1 cup Olives

Slow-simmered baby octopus with vegetables, tomato, herbs and red wine.

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Step by step

Method

Fry the baby octopus in olive oil for about 15 minutes to release its juices and flavour. Remove the octopus and reserve the cooking juices.
Sauté the onion, carrots, garlic, mushrooms and bay leaves until the onions are translucent.
Add the curry powder and allow it to become fragrant. Add red wine, tomato paste, tomato puree, sugar, salt, pepper, oregano, Italian herbs, olives, cubed potatoes and frozen peas. Return the octopus and reserved juices, then simmer gently for about 1 hour.
For best flavour, allow the stew to rest for a few hours. Reheat and serve with spaghetti and bread.

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