Octopus in Tomato Sauce

Ingredients

• 4  bay leaves 
• 8 ounce peas drained canned
• 28 ounce canned tomatoes whole peeled canned
• 1 teaspoon curry powder 
• 0.3 cup mint leaves fresh chopped
• 6 cloves garlic chopped
• 0.5 teaspoon lemon zest grated
• 1 teaspoon spice mixed
• 2 tablespoons olive oil 
• 10  olives whole pitted ripe
• 1 large onion chopped
• 0.5 teaspoon orange zest grated
• 2  potatoes cubed peeled
• 1 cup red wine 
• 4 servings salt and pepper to taste
• 2 tablespoons tomato paste 
• 1 teaspoon granulated sugar white

Equipment

• frying pan
• pot

Directions

1. Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes.
2. Drain and allow to cool slightly; cut into bite-size pieces.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper.
5. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.