Octopus in tomato sauce
4 servings
120 minutes
Octopus in tomato sauce is a gourmet dish of Mediterranean cuisine, embodying the traditions and flavors of the seaside. The tender tentacles of the octopus, subjected to prolonged cooking, become soft and infused with the aromas of spicy tomato sauce. The rich flavor palette unfolds thanks to the combination of sweet tomatoes, pungent garlic, and a hint of lemon juice's acidity. Chili pepper adds a lively spiciness to the dish, while cream makes the sauce's texture more velvety. Potatoes baked in the tomato mixture absorb flavor nuances and become a magnificent side dish. This dish pairs perfectly with a glass of white wine and fresh herbs, transforming into a true gastronomic delight worthy of a festive dinner or cozy family evening.
1
Rinse the octopus, cut off the head, leaving only the tentacles.
- Octopus: 2.5 kg
2
Send the octopus to boiling water, cook for 1 hour on low heat.
- Octopus: 2.5 kg
3
Preparing the sauce. Finely chop the onion and garlic.
- Onion: 1 piece
- Garlic: 1 head
4
Pour olive oil into a heated pan, add chopped onion, and fry well over high heat. Add sugar.
- Olive oil: 50 ml
- Onion: 1 piece
- Sugar: 1 teaspoon
5
Add garlic and butter to the onion.
- Garlic: 1 head
- Butter: 30 g
6
Cut the pepper into large strips and add it to the pan with onion and garlic.
- Red sweet pepper: 1 piece
7
Add tomatoes to the pan with sautéed onion, garlic, and pepper. Simmer on low heat.
- Tomatoes: 500 g
8
Cut the hot pepper into rings and add it to the pan with the sauce.
- Chili pepper: 5 g
9
Add cream.
- Cream: 200 g
10
Remove the seeds from half a lemon and squeeze the juice into the sauce.
- Lemon: 0.5 piece
11
Add salt and pepper to taste. Add Worcestershire sauce.
- Salt: to taste
- Ground black pepper: to taste
- Worcestershire sauce: 1 teaspoon
12
Finely chop the capers and send them to the pan. The sauce is ready.
- Capers: 20 g
13
Take the octopus out of the pot. Cut off the tentacles.
- Octopus: 2.5 kg
14
Spread half of the sauce on the bottom of a heatproof dish.
15
Place the tentacles on the sauce.
- Octopus: 2.5 kg
16
Cut the peeled potatoes into large cubes or rings. Place them in the mold on the tentacles.
- Potato: 750 g
17
Pour the remaining sauce over the potatoes.
- Tomatoes: 500 g
18
Tightly cover the dish with foil on all sides. Place in the oven for 40 minutes at 180 degrees.
19
After 40 minutes, take out the mold, make a cut in the foil, serve on plates, and garnish with fresh herbs.
- Fresh herbs: 1 bunch