This can be made as a one pot meal by adding 6 peeled and quartered potatoes after simmering for 30 minutes. Otherwise this can be served with crusty bread or even pasta. The octopus can be tenderised by using a rolling pin or mallet. Another way to tenderise the octopus is to freeze it first for a few days and then defrost before cooking.
- 3 onions finely diced
- 1 tablespoon tomato paste
- 3 garlic cloves crushed and chopped
- 1 kg octopus (I bought two small octopus) tenderised with a mallet and chopped into 5 cm pieces
- 4 tomatoes (500 grams) chopped
- 20 black olives
- 2 tablespoons capers
- 150 ml red wine
- lemon zest of 1 lemon and a squeeze of lemon juice
- 1 tablespoon each of thyme, mint, basil and parsley
- 6 potatoes peeled and quartered (optional)
- 100 grams peas (optional)
- Chopped herbs and lemon zest to garnish
- Olive oil for frying
- Salt and pepper
- In a heavy based dish fry the onions on low heat for ten minutes.
- Add the tomato paste and fry for 1 minute.
- Add the garlic and fry for 1 minute.
- Fry the octopus for ten minutes and stir continuously.
- Add the tomatoes and cook for ten minutes.
- Add the olives, capers, wine, lemon zest and a squeeze of lemon juice, and the herbs.
- Simmer for 45 minutes with the lid on.
- If adding potatoes add half an hour after stew is simmering.
- Once the stew has been simmering for 45 minutes add in the peas.
- Simmer for a further 15 minutes without the lid on.
- Serve with roast potatoes, or crusty bread, or pasta.
- Garnish with some chopped herbs and lemon zest.