Octopus in tomato sauce
Octopus in tomato sauce
Ingredients
Instructions
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Cut the octopus in chunk pieces.
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Cut the vegetables in asymmetrical, chunk pieces, roughly as the octopus’s size.
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Add olive oil in a warm, non-stick frying pan and sautée the octopus, on high heat, for 3 minutes.
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Next, add the bay laurel leaves, the spice, the cinnamon, the oregano and mix.
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Add the garlic, whether as a whole or cut in slices and the rest of the vegetables. Continue to sautée for another 3 minutes, always on high heat.
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Add the tomato paste, heat it well and deglaze with vinegar.
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Next, add the tomato juice or sauce and mix well.
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Finally, add salt, pepper and hot water, just enough so it doesn’t cover the ingredients, roughly 200-300 grams, depending on the utensil you use.
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Let the food boil and next, lower the heat at the 1⁄3 of the kitchen’s dynamic and simmer with the cover on, for 40-45 minutes.
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Optionally serve with finely chopped stems of parsley!
octopus, tomato, sauce, fasted, seafood