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Octopus and spaghetti is an exquisite delight that can be frightful to those who have never tried this dish from the Italian American Kitchen. The very thought on a dinner plate chase many away. But the sweet flavor and tender texture of a well braised octopus can give lobster some viable opposition. The one difficulty with preparing octopus is finding it.If you live in a metropolitan area you can usually find octopus in a good fish market or in an Asian grocery store. One of my sources is H-Mart. Even then, finding a large octopus may be unusual. And, if you do find one, it is usually frozen. Baby octopus, however, are usually plentiful. The one drawback with the babies is that you don’t get nice big pieces. While a large octopus can stand alone as a dish, baby octopus work well as part of a mixed preparation such as a sea food salad or, as an accompaniment to spaghetti. That’s where I’m going here. Spaghetti and octopus is a very simple recipe but one that requires time. It’s the slow, long braising that renders the meat so sweet and tender.
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Like its relative, squid, octopus must be cooked very, very quickly or for at least an hour. Anything between that and you will have shoe leather. As with so many home style recipes, spaghetti and octopus has many, many variations. Many people add tomatoes, and while tomatoes are certainly a tasty addition, I thought I would leave them out. Not everything Italian has to be in red sauce. In this version I’ve used anchovies to add more of a salty ocean taste.You might also use brined olives.For a spicy edge, add red pepper flakes.To finish the braise I’ve used about a half cup of red wine just to intensify the flavors.But the addition of any liquid is really not necessary. When the kettle is covered, the octopus will give off enough liquid to braise itself. Overcome your fear of tentacles.Spaghetti and octopus will win you over.
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What you need
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Equipment
Heavy cast iron kettle or cast iron enamel pot. Sharp knife. Wooden spoon. |
Ingredients
Spaghetti.
Baby octopus (about 1 pound.) Leeks one or two. Sweet onion. Anchovies. Red wine (1/2 cup) (optional). Olive oil. Red pepper flakes (optional). |
Getting things together - the mise en place
Sweet onion
Peel and slice (not dice)
the onion. Set aside. |
Leeks
Chop off the leathery green tops.
Check and wash out any sand. Slice the leeks Set aside. |
The ready items
This is one of the easiest preps.
Cooking, The Braise
Onions and leeks
Cover the bottom of the pot with olive oil.
Add the Onions, leeks and fennel. Let them turn glistening. |
Anchovies (optional)
Add the anchovies and break them down with a wooden spoon.
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Octopus
When the onions have turned shiny and begin to soften, add the octopus.
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Stir
Stir the octopus about until they begin to curl and turn a bit pink.
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Wine (optional)
Add about 1/2 cup of wine.
This is optional and for flavor only. The octopus will render its own liquid. |
Cover the pot
Cover the pot and lower the heat.
Let the octopus braise for about two hours. Test for tenderness. |
Boil Down
Remove the lid. If there seems to be too much liquid or it looks to watery, cook it down a bit, but don't let it dry out. You will need the liquid to finish the spaghetti.
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Spaghetti
In the meantime, salt and boil the water and cook the spaghetti. No more than 8 minutes. It will finish in the octopus.
Try to find a good imported, artisinal pasta. |
Finish the spaghetti
Use tongs to move the spaghetti to the kettle. You want the added spaghetti water.
Stir it about and let it simmer for another minute or two.
Stir it about and let it simmer for another minute or two.
Plate and serve
