Best Octopus With Spicy Tomato Linguine Recipes
OCTOPUS IN TOMATO SAUCE
Enjoy this traditional recipe from Malta which makes a very flavorful sauce for octopus with potatoes, tomatoes, red wine and a hint of citrus that can be served over spaghetti, or just on its own.
Provided by 112
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 44 g, Cholesterol 127.8 mg, Fat 11.5 g, Fiber 6.4 g, Protein 45 g, SaturatedFat 1.8 g, Sodium 1095.1 mg, Sugar 9.8 g
OCTOPUS WITH LINGUINE
Though Rose Pascale always uses fresh octopus (sold as pulpo in many Latino markets), we found that it's generally sold frozen. You may need to special-order or reserve octopus from your local fish market several days ahead.
Provided by Rose Pascale
Categories Pasta Tomato Octopus Parsley Simmer Gourmet
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Put tentacles from octopus head (just below eyes) and discard head. Fill a 6- to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough). Simmer until tender when pierced with a fork, about 1 hour. Drain and cool slightly. Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups. Drain well and cut crosswise into 1 1/2-inch pieces.
- While octopus simmers, chop tomatoes, reserving juices.
- Sautá garlic and red pepper flakes in oil in a 6- to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute. Stir in parsley and basil. Add tomatoes with juices and bring to a boil. Simmer, uncovered, 30 minutes.
- Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour. Season with salt and pepper.
- Meanwhile, boil linguine in a large pot of salted water until al dente, then drain well.
- Serve octopus sauce over linguine.
OCTOPUS IN TOMATO SAUCE
Steps:
- In a pan, heat up the extra-virgin olive oil. Add the garlic, chile peppers, and anchovies and let cook together. Add the tomato puree, octopus, salt, and black pepper and stir. Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve.
OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)
Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
- Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 14.6 g, Cholesterol 72.7 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 4.1 g, Sodium 502.4 mg, Sugar 5.5 g
SPICY CHARRED OCTOPUS
Categories Braise Dinner Octopus Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free
Yield 6 servings
Number Of Ingredients 26
Steps:
- Chili sauce:
- Purée garlic, ginger, chile, chili paste, fish sauce, lime juice, gochugaru, and vinegar in a blender until smooth.
- Do ahead: Sauce can be made 1 week ahead. Cover and chill.
- Octopus and assembly:
- Heat 4 tablespoons oil in a large pot over medium-high heat. Cook onion, carrot, and celery, stirring often, until softened, 8-10 minutes. Add coriander seeds and paprika and cook, stirring, until fragrant, 2 minutes. Add wine, vinegar, and 6 cups water; season with salt and pepper and bring to a boil.
- Add octopus to liquid, reduce heat, and partially cover pot. Simmer gently, turning octopus occasionally, until flesh is tender enough to cut with a spoon, 60-75 minutes. Transfer octopus to a platter with a slotted spoon; let cool. Rub off skin with paper towels. Separate tentacles and cut into equal lengths.
- Heat a large skillet, preferably cast iron, over medium-high heat. Toss octopus with 1 tablespoon oil and season with salt and pepper. Cook, turning occasionally, until charred, 8-10 minutes. Brush with chili sauce (you may not use all of it) and cook, turning occasionally, until sauce is deeply caramelized, about 5 minutes. Remove from heat and toss with butter to coat.
- Toss herbs, lime juice, and 1 tablespoon oil in a small bowl; season with salt and pepper. Swipe yogurt across plates and top with octopus, then herb salad; drizzle with more oil.
- Do ahead: Octopus can be braised 2 days ahead. Cover and chill.
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