Octo Pasta

by on January 4, 2017 » Add the first comment.
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  • 1 whole octopus
  • 8 C water
  • 2 C red wine
  • 1/2 C white vinegar
  • 3 TBL white wine
  • 2 TBL EVOO
  • 2 tsp garlic powder
  • oregano, salt and pepper
  • one lemon – zest and juice
  • 1/2 onion – slivered
  • 4 cloves shaved garlic
  • 1 C cherry tomatoes (halved)
  • 1/4 C Kalamata olives
  • 1/2 C tomato sauce
  • salt, pepper, micro greens and cooked orichetta pasta

Step by Step

  1. Put all (or part) of octopus into the marinate
  2. Wives tale?  Don’t know, but they all do it…
    Put two wine bottle corks in the liquid
  3. Turn heat onto medium low
  4. As soon as the marinate starts to simmer, reduce to low
  5. Allow to cook for another 90 minutes
  6. Rub off sucker cups with a spoon
  7. Remove the beak (cartilage)
  8. Cut arms at a bias into 3/4 inch pieces
  9. TASTE TEST:  Should be soft, not chewy
  10. Brush with oil and sprinkle with salt and pepper
  11. Sear on hot grill pan (350º) for 1 minute per side
  12. Whisk together Vinaigrette and toss with octopus pieces and set aside
  13. Now, finish your pasta
  14. Sear shallots or onion in EVOO
  15. Add in shaved garlic
  16. Sweat for 3 more minutes
  17. Add olives
  18. Add cherry tomatoes
  19. Add salt and pepper
  20. Add tomato sauce
  21. Toss above with orichetta pasta
  22. Plate pasta
  23. Top with octopus
  24. Garnish with microgreens and lemon


Find more like this: Meat to Eat SEAFOOD, World Cuisine

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