Octopus with mushrooms and peppers

• 1 kg of octopus, chopped in small pieces
• 1 large onion
• 2 Florina peppers
• 300 gr of white mushrooms, chopped
• 1 garlic clove
• 2 carrots, sliced
• ½ bunch of parsley
• 200 gr of ripe tomatoes for the sauce
• ½ teaspoon of paprika powder
• 60 ml of olive oil
• Salt and pepper

Put the octopus in a pot, add the carrots and cook with a closed lid over low heat for 45 minutes to 1 hour, until the octopus becomes tender. If needed add some water.

Meanwhile, sauté the onion, garlic and the mushrooms in some olive oil for 2-3 minutes. Add the tomatoes, salt and pepper, and the paprika and mix for 1-2 minutes. Pour the sauce in the pot with the octopus.

Cook for 20 more minutes until the sauce thickens and add the peppers.

Serve with some parsley on top.