Ingredients
-
2 lb Octopus
-
2 tbsp Olive Oil
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1 chopped Onion
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5 diced Garlic
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3 tbsp chopped Mint
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Salt
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Black Pepper
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1 tsp Cumin
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½ tsp Allspice
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½ tsp Cinnamon
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½ tsp Cayenne Pepper
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½ tsp Red Pepper Flakes
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1 cup red wine
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1 tsp Lime Zest
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28 oz can crushed Tomatoes
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1 cup pitted Black Olives
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2 Bay leaves
Directions
Steps
|
1
Done
|
Add the octopus to a pot of salted water and bring to a boil. |
|
2
Done
|
Reduced the heat to a simmer and cook for 15 minutes. The octopus should be done. |
|
3
Done
|
Drain and let cool. |
|
4
Done
|
Chop the octopus into large pieces. |
|
5
Done
|
Heat the olive oil in a large skillet. Sauté and onion and garlic for 5 minutes. |
|
6
Done
|
Stir in the salt, pepper, spices, seasoning and red pepper flakes. |
|
7
Done
|
Check for flavor, then add the octopus, wine and lime zest. |
|
8
Done
|
Let cook on low for 3 minutes. |
|
9
Done
|
Add the remaining ingredients and stir well. |
|
10
Done
|
Cover the skillet and let simmer for 40 minutes. |
|
11
Done
|
Remove the bay leaves. Serve over angel hair pasta. |
