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Octopus Spanish Style

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  • 2 lg (or four small) tentacles
  • 15 oz Tomato sauce
  • 1/2 sm Onion, chopped
  • 1 ts Chili powder
  • Pepper and garlic to taste


Beat tentacles to tenderize. Boil for about 20 minutes in salted water. Slice. Heat frying pan and just enough fat to cover the bottom. Fry onion. Add tomato, chili powder, pepper, garlic powder, and let simmer one-half hour. Then add sliced octopus and simmer for another hour. Serve over fresh cooked rice.
Pauline Calugan "Island Edibles," Sand Point, AK
From Gemini's MASSIVE MealMaster collection at