Best 4 Baby Octopus In Tomato Sauce Recipes
Behold, the delectable baby octopus in tomato sauce, a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. This delightful dish, often found in the coastal regions of Spain and Italy, is a culinary masterpiece that combines the tender embrace of baby octopus with the vibrant, tangy allure of tomato sauce.
Prepared with utmost care and precision, our baby octopus in tomato sauce is an ensemble of culinary artistry. We've meticulously selected baby octopus, known for their delicate texture and subtle briny flavor, and paired them with a vibrant tomato sauce that bursts with freshness and tang. Each bite offers a harmonious balance of flavors, with the sweetness of the tomatoes complementing the savory notes of the octopus.
To elevate this dish to new heights, we've incorporated a medley of aromatic herbs and spices that dance on your palate. Garlic and onions provide a savory foundation, while a hint of chili pepper adds a touch of warmth and excitement. The addition of fresh parsley and basil lends a refreshing burst of herbal essence, making each bite a sensory adventure.
Our baby octopus in tomato sauce is not just a culinary delight; it's also a versatile dish that can be enjoyed in various ways. Serve it as an exquisite main course, accompanied by a side of crusty bread to soak up the luscious sauce. Alternatively, transform it into an unforgettable appetizer by presenting it as tapas-style small plates, perfect for sharing and savoring.
Whether you're a seasoned seafood connoisseur or just seeking a new culinary adventure, our baby octopus in tomato sauce promises an unforgettable gastronomic experience. So, let's embark on this culinary journey together and uncover the secrets behind this extraordinary dish.
BABY OCTOPUS TOMATO SAUCE - ITALIAN "GUAZZETTO"
In this videorecipe I will show you how to cook baby octopus with a super-tasty tomato sauce, called "guazzetto" in Italian.
Provided by Italian Food Boss
Categories Main Course
Time 2h20m
Number Of Ingredients 7
Steps:
- Make sure you clean your baby octopus first (ask your friendly fishmonger to remove eyes and gut/entrails);
- Try to cut each baby octopus in similarly sized pieces: head in half and body in quarters, depending on the size of the baby octopus you have;
- Heat a pan, pour some olive oil, a couple of cloves of garlic and some freshly chopped parsley (add also chili if you wish). When warm, add the baby octopus in there;
- Make sure you cover with a lid and let this cook at medium heat for 10 minutes;
- After 10 minutes, you can uncover the pan and let all that liquid evaporate slowly. Depending on how much is in the pan, this process can take even longer than 1 hour. Be patient, sit down and relax;
- You know that you are done when the liquid produced by the baby octopus is gone and the baby octopus is about to stick at the bottom of the pan. This is the moment to pour the glass of wine in;
- When the wine evaporates, you can add the tomato passata. Let everything cook for about 20 minutes at low-medium heat;
- Remove the garlic and add a bit of salt. Stir and plate;
- Serve with chopped parsley on top and a nice slice of grilled bread...
- ENJOY!
Nutrition Facts : Calories 320 kcal, Carbohydrate 23 g, Protein 40 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 120 mg, Sodium 627 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
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.
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
BABY OCTOPUS IN TOMATO SAUCE
Easy and tasty. Traditionally Italian bread called Friselle are used but sourdough or other peasant style bread would work as well - or even pasta or rice.
Provided by ballarat
Categories Octopus
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- rinse octopus well and remove "beak" from base of head.
- drain well.
- In a large heavy based saucepan combine the octopus, tomatoes, oil, parsley (reserve 1 tablespoon of parsley for garnish), crushed garlic, and red pepper flakes.
- Cover and cook over low heat for about 45 minutes, stirring occasionally.
- Uncover the pan and cook for 15 minutes more until the octopus is tender and the sauce is thick (pierce with knife to test).
- Sprinkle the friselle with water to soften slightly.
- Divide the friselle, or slices of toasted sour dough among 6 plates.
- top with the octopus and sauce and garnish with the reserved chopped parsley.
Nutrition Facts : Calories 217.1, Fat 10.7, SaturatedFat 1.6, Cholesterol 72.6, Sodium 352.9, Carbohydrate 6.2, Fiber 0.8, Sugar 1.6, Protein 23.2
Tips:
- Choosing the Right Octopus: Select small, tender baby octopuses for the best texture. Avoid large octopuses as they can be tough and chewy.
- Proper Cleaning: Thoroughly clean the octopuses to remove any sand or grit. Make sure to remove the beak and eyes before cooking.
- Tenderizing the Octopus: To achieve a tender texture, boil the octopus in salted water for a few minutes before cooking it in the tomato sauce. Alternatively, you can freeze the octopus overnight and thaw it before cooking.
- Cooking the Sauce: Use a combination of olive oil, garlic, onions, and canned tomatoes to create a flavorful tomato sauce. Season the sauce with salt, pepper, and Italian herbs for an authentic Italian taste.
- Combining the Octopus and Sauce: Add the cooked octopus to the tomato sauce and simmer until the octopus is heated through. This allows the flavors of the sauce to penetrate the octopus.
- Garnishing and Serving: Garnish the dish with fresh parsley or basil for a pop of color and freshness. Serve the baby octopus in tomato sauce with crusty bread or pasta for a complete meal.
Conclusion:
Baby octopus in tomato sauce is a delicious and versatile dish that can be enjoyed as an appetizer or main course. With its tender texture and flavorful tomato sauce, this dish is sure to impress your family and friends. Whether you're a seasoned cook or a beginner, this recipe provides easy-to-follow instructions and helpful tips to guide you through the cooking process. So, gather your ingredients, put on your apron, and embark on a culinary adventure to create this delectable dish that combines the flavors of the sea and the richness of Italian cuisine. Buon Appetito!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
