Baby Octopus In Tomato Sauce Food

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!

OCTOPUS IN TOMATO SAUCE

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.

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.

BBQ BABY OCTOPUS

Steps:

• Place wine and balsamic in a large saucepan with the octopus.
• Bring to the boil, then reduce heat to low and simmer for 20 minutes.
• Drain octopus, place in a bowl with soy and chilli and tomato sauce. Stir to combine.
• Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred.
• Garnish with parsley or coriander (cilentro).

SEAFOOD PASTA WITH TOMATO SAUCE

Steps:

• Mix all marinade ingredients in a cup and set aside.
• Get all tomato sauce ingredients in a pot, take it to boil once it's boiling take it to low and cook for about 30 minutes (stir every 10 minutes).
• Unless you buy them out of the shell, clean and boil mussels and clams (discard the ones that do not open) and remove them from shell.
• Clean shrimp and devein.
• Cut fish in strips.
• Cut baby octopus in 3 strips.
• Cut calamari in strips about 1/4-inch width.
• Mix all seafood with marinade in a bowl and leave in fridge for about 1 hour.
• In a Wok or a deep frying pan, add 1 Tsp oil and heat till starts smoking, add seafood and cook for about 8 minutes.
• Mix seafood with tomato sauce and cook for 2 minutes stirring.
• Mix all with your pasta.
• Enjoy it with the left over wine.