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  • 2 lbs octopus, thawed if frozen

  • 1 cup red wine

  • 1 garlic clove, minced

  • 1 medium onion, chopped fine

  • 1 bay leaf

  • 1/2 cinnamon stick (or 1/2 tsp ground)

  • 3 cups diced fresh tomatoes or 3 cups canned tomatoes, diced

  • 1/4 cup olive oil

  • 1/2 lb elbow macaroni, cooked until still quite al dente (3-4 minutes before you’d normally drain it) or 1/2 lb similar type like ziti pasta or 1/2 lb penne

  • 1 1/2 tablespoons butter

Directions:1 Rinse the octopus under cold, running water and place in pot dripping wet (you don’t want to dry it off – this is the moisture it will cook in).2 Add the red wine, garlic, onion, bay leaf and cinnamon and cover the pot.3 Bring to the boil over low heat.4 It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).5 Remove the octopus and let cool until cool enough to handle and cut into bite-size pieces.6 Meanwhile, in pot you have cooked the octopus in, add tomatoes and olive oil. Boil for 8-10 minutes to bind the sauce.7 Stir in the cut octopus and nearly-cooked macaroni and simmer for the remaining 3-4 minutes required to cook ...

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1 lb baby octopus
1 lb firm white fish, such as seabass
1/2 lb shrimp
1/2 lb bay scallops
1/4 cup olive oil
2 chopped medium onions
2 chopped celery stalks
3 chopped garlic cloves
1 chopped green pepper
1 chopped red bell pepper
1 t. hot paprika or Espelette pepper
1 T. sweet paprika
1 wineglass full of dry white wine
1 qt. fish stock (or chicken, or water)

  • 5 Italian plum tomatoes, chopped and seeded

  • 6 chopped sage leaves

  • 1 T. chopped fresh rosemary

  • 2 T. chopped fresh parsley

  • 1 T. chopped basil

  • Salt and pepper to taste

  • Lemon juice


Cut the octopi into large pieces. Slice the fish into 1-2 inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside — separately.Heat the olive oil in a dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add the green and red bell peppers and the ...

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Since this recipe is good either warm or at room temperature, and because it keeps for several days, it is a perfect make-ahead recipe for parties.
Our already cooked octopus legs take much of the work and time away from the recipe.
Serves 4.
Prep time: 10 minutes
cook time: 3 hours

  • 2 to 3 pounds octopus

  • 1 bunch of parsley

  • Tops from a fennel bulb

  • Sprig oregano

  • 2 to 3 green onions, chopped roughly

  • 2 bay leaves

  • 4 garlic cloves, crushed and minced

  • 1/2 cup extra-virgin olive oil

  • 1 tablespoon paprika

  • 1 teaspoon smoked paprika (optional)

  • 1/4 teaspoon cayenne

  • Salt and black pepper

  • Lemon wedges to serve

  • First you’ll need to tenderize the octopus. Here’s how i do it: first bring a large pot of salty water to a boil. Boil the octopus in the water for 2 minutes, then remove to a cutting board. While the octos are cooling turn the oven to 225°f.

  • Line a dutch oven or other heavy, lidded pot with the parsley, fennel fronds, oregano, green onions and the bay leaves. Trim icky fatty bits from the octopus and clean out the heads (normally this last step has been done for you, but not always). Cut the octopi into several pieces and nestle into the pot of greens. Cover the pot and cook for 90 minutes to 4 hours, depending on how large and tough the octopi are. I typically shoot for 2 hours. Don’t worry about the lack of liquid in the pot: the octos will release enough to make a flavorful broth.

  • When the octopus is tender, remove from the pot and cut into serving-sized pieces like you see in the pictures. Coat with some of the olive oil and either grill or broil until you get some char marks, about 8 to 10 minutes.

  • Toss the octopus with the rest of the olive oil, the paprika, smoked paprika and cayenne. Add salt and black pepper to taste and serve with lemon wedges, either at room temperature or slightly warm. Serve with bread.

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