Red sauce octopus, known as “Ourites sauce rouges” on my little island. This dish is really simple to make and requires easy ingredients. Everyone has their own ways of cooking this dish. This is just my version 🙂 I love seafood and you can substitute octopus for this recipe with prawns and lobster as well.
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
- 1 kg Octopus
- 1/2 a small can (425g) of peeled tomatoes
- 2 tbsp of tomato sauce
- 4 cloves of garlic, finely minced
- Handful of thyme leaves
- 1 bay leaf
- 1 onion, finely minced
- 1/2 tsp of sweet Paprika powder
- 1/2 tbsp of lime juice
- 5 cl of water
- Vegetable oil
- Salt and Pepper
- Start to rinse well your octopus and remove the ink sac or any unwanted parts. I normally rub the whole octopus with corn flour, let it rest in the freezer overnight. The next day, rinse the octopus well to remove the corn flour.
- Preheat a deep pan or pressure cooker with water and slowly add the octopus once the water has reached a boil. I always use a pressure cooker, allow the octopus to cook on medium heat until 4 & 5 whistles. Once cooked the octopus will tenderized and developed into beautiful pink color, cut the octopus into small pieces.
- Preheat a pan with vegetable oil on medium heat and add the minced garlic so that they can infuse with the oil to create a great flavour.
- Once they start to sizzle, add the minced onions. Let it cook until translucent. Then goes the thyme leaves, tomato ketchup, paprika powder and lime juice into the pan, mix well and cook for 1 minute.
- Add the peeled tomatoes, season with salt and pepper (quantity based as per your preferences) mix together and simmer for 3-4 minutes, lid covered on.
- Pour water and simmer for 2 minute without lid. Add the octopus and cook for 5 minutes.
Serve with rice 🙂 Sprinkle with coriander leaves and slices of lime Bonne appetit