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Octopus in Tomato Sauce

List of Ingredients


Half cup of olive oil

6 garlic cloves, crushed

1kg of small, cleaned octopus

400g Mayor Tomato Pulp

300ml red wine

a good handful of chopped parsley

2 bay leaves

1 teaspoon chilli flakes

seasoning to taste

fresh parsley for garnish



Heat the olive oil in a large, heavy-bottomed pot - a casserole or terra-cotta dish will work fine if this is thick bottomed too! Add the garlic and stir over medium heat for about 2 minutes. Add the octopus, the Mayor Tomato Pulp, wine, parsley, bay leaves and chilli flakes. Set the heat to lowest and cook for about 1.5 to 2 hours, stirring periodically until the octopus is tender. Season to taste and garnish with fresh parsley.


Slow Cooked Octopus in Tomato Sauce


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