Seafood Delight: Linguine with Octopus
When Sam and I were in Puerto Rico earlier this year, we discovered that octopus is delicious. Then a few nights ago, we discovered that our local fish market sells it for $5 a pound. The question of what to make for dinner was immediately answered? Linguine with octopus!
Linguine with Octopus
In reading about cooking octopus on-line, it seems that a lot of people have trouble keeping it tender, and there is a lot of pre-boiling and then additional cooking going on. I didn’t use frozen octopus– this was in the fresh fish case. But, it also wasn’t an entire octopus– it was a delightful tangle of tentacle pieces, so maybe that is the key. It only took a few minutes to cook, and I didn’t use any salt until the end, for finishing. It was cooked through, but tender, and not at all chewy.
- 1 1lb box of linguine
- 1 lb of octopus, rinsed and cut into smallish pieces (I had maybe 2-3 tentacles per piece)
- Olive Oil
- 1/2 small spanish onion, diced
- 1-2 teaspoons crushed red chiles
- 4 cloves of garlic, smashed and minced
- Juice of 1 1/2 lemons
- 1/4 cup white wine
- 1/2 cup chopped parsley
- Sea Salt and pepper to taste
Cook the pasta according to directions, drain, and set aside. Meanwhile, in a large pan, heat a few tablespoons of olive oil over medium heat. Add onions and crushed chiles and let cook until onions begin to turn translucent. Add garlic and cook for another 30 seconds-1 minute, or until garlic begins to turn golden. Add octopus, lemon juice and wine. Cook until octopus is cooked-through, but still tender– somewhere between 5 and 10 minutes. Add parsley and toss mixture with pasta. Add additional olive oil if necessary, and sea salt and fresh black pepper to taste.