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Octopus in Almond Tomato Sauce

Another traditional recipe from the coast of Veracruz that blends old and new world ingredients. Sherry wine can be substituted with Cognac.

  • 1.5 lbs Octopus clean (ink removed)
  • 1 medium Onion
  • 1 jar Molli Chicken Tinga Simmer Sauce
  • 1 Bay leaf
  • 1/2 cup Sherry wine or Cognac
  • 16 Capers
  • 3 tbsp Almonds slivered
  • 6 cups water
  1. Place water and onion in a large pot. Bring water to boiling point. 

    Add octopus and boil for 5 minutes. Remove, let cool down and cut into bite-size pieces. 

    In a large saute pan, pour the whole jar of Molli Chicken Tinga simmer sauce and bring to a simmer. 

    Add bay leaf, capers, almonds and sherry wine along with the octopus pieces. Cover and cook for 45 minutes. 

    Serve with a side of white rice or tostadas.