Best 5 Octopus In Tomato Sauce Recipes

BABY OCTOPUS TOMATO SAUCE - ITALIAN "GUAZZETTO"

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!

OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)

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.

OCTOPUS WITH SPICY TOMATO LINGUINE

Steps:

• On a flat work surface or cutting board, pound the whole octopus using a skillet, a meat tenderizer, or other heavy object. Pounding will help tenderize the octopus flesh. Then, using kitchen shears or a sharp knife, cut and remove the tentacles of the octopus, making sure to cut up and around the webbing. Discard the octopus head. Bring a large pot of salted water to a boil. Add the octopus tentacles, reduce the heat, and simmer for 1 hour. Check the octopus with a fork to check for doneness. Once the octopus is tender, drain and cut the tentacles into 1 1/2 to 2-inch pieces and set aside.
• In a large deep skillet, heat 1/4 cup olive oil over medium heat. Add garlic and red pepper flakes. Cook for about 4 minutes, or until the mixture is fragrant. Add the crushed tomatoes and salt, and then allow the sauce to simmer for 10 to 15 minutes. Stir in the olives, and check if more salt is needed. When the octopus is ready, add to the sauce.
• Meanwhile, cook the pasta in a large pot of boiling salted water until it is al dente. Drain and place in a large bowl. Add the octopus and sauce to bowl and toss together. Top the pasta with fresh parsley and serve.

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.

BABY OCTOPUS IN TOMATO SAUCE

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.