Ingredients
Method
1.
Place octopus, tomatoes, garlic, chilli, paprika,capsicum and vinegar in a 4.5-litre (18-cup) slow cooker; cook, covered, on low, 4 hours.
2.
Shell and devein prawns, leaving tails intact. Add prawns, mussels and ground almonds to cooker; cook, covered, stirring occasionally, on high, for 20 minutes or until prawns change colour and mussels open. Season to taste.
3.
Serve sprinkled with herbs.