Baby Octopus Tomato Sauce Italian Guazzetto Food

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.

GRILLED BABY OCTOPUS

Steps:

• Boil octopus in salted water until cooked through (check inside with a paring knife), 15 to 20 minutes. To a metal bowl add oil, oregano, pepper flakes, garlic, lemon juice, parsley, salt and pepper, then add octopus and toss.
• Preheat a grill to high heat.
• Place octopus on the grill for 3 to 4 minutes, then transfer back to bowl and back to grill. Repeat this step a few times. Finally, put octopus back in bowl and add balsamic vinegar. Toss well, then serve over baby greens.

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.