SLOW COOKED OCTOPUS RECIPES

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SLOW-COOKER OCTOPUS WITH RED WINE SAUCE OVER LINGUINE ...



Slow-Cooker Octopus with Red Wine Sauce Over Linguine ... image

Don't be afraid to put octopus in the slow cooker! Expand your palate and enjoy this tender, light meat that tastes similar to chicken. This red wine sauce is very rich, briny and deeply flavored, so much so that you only need to serve half of it with the octopus.

Provided by Cooking Light

Categories     Healthy Linguine Recipes

Total Time 5 hours 35 minutes

Number Of Ingredients 15

2 tablespoons olive oil
1 cup chopped carrots (from 2 carrots)
1 cup chopped celery (from 3 celery stalks)
½ cup chopped shallots (from 3 to 4 shallots)
1 tablespoon minced garlic (from 3 garlic cloves)
1 (26.46 ounce) package chopped tomatoes (such as Pomì)
1 cup dry red wine
2 tablespoons no-salt-added tomato paste
¾ teaspoon kosher salt
4 fresh thyme sprigs
1 bay leaf
2 pounds cleaned octopus (tubes and tentacles), rinsed
12 ounces uncooked whole-grain linguine
1 teaspoon black pepper
½ cup chopped fresh flat-leaf parsley

Steps:

  • Heat the oil in a large skillet over medium-high. Add the chopped carrots, celery, and shallots, and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, red wine, tomato paste, salt, thyme, and bay leaf; bring to a boil. Transfer to a 6-quart slow cooker. Nestle the octopus into the sauce. Cover and cook on LOW until the octopus is tender, 5 hours to 5 hours and 30 minutes.
  • Meanwhile, cook the linguine according to the package directions, omitting the salt and fat, and transfer to a serving platter or bowl, and keep warm.
  • Remove the octopus, reserving the sauce in the slow cooker. Cut the octopus into 1-inch pieces, and add to the pasta; cover with aluminum foil to keep warm. Pour the reserved sauce through a wire-mesh strainer into a medium saucepan to equal 5 cups, discarding the solids. Bring to a boil over high, and boil until reduced to 4 cups, 15 to 20 minutes. Stir in the pepper. Spoon about 2 cups of the sauce over the octopus and pasta; sprinkle with the parsley.

Nutrition Facts : Calories 406 calories, CarbohydrateContent 55 g, FatContent 8 g, FiberContent 9 g, ProteinContent 34 g, SaturatedFatContent 1 g, SodiumContent 629 mg, SugarContent 9 g

SLOW-COOKED OCTOPUS IS A SEAFOOD MAIN DISHES BY MY ITALIAN ...



Slow-cooked octopus is a Seafood main dishes by My Italian ... image

Slow-cooked octopus is a fish main course that is traditionally cooked in an earthenware pot. This method is undertaken with the lid on the pot and long, slow cooking. The result is a wonderfully tender and flavourful octopus, served with bread - or even on its own because, with the inclusion of potatoes, this octopus dish can be considered a complete meal in itself.

Prep Time 60 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 11

octopus
new potatoes
celery
garlic
onions
parsley
tomato passata
oregano
pepper
salt
chilli

Steps:

  • Wash the octopus and remove its sack and beak. Put it in a saucepan with a drizzle of extra virgin olive oil and brown until it takes on a red colour all over. Now add the parsley, celery, bay leaf and onion. Let them cook together for another twenty minutes. Then it’s the turn of the other ingredients: tomato passata, salt, pepper, oregano, chilli (to your taste), and diced potatoes. Cover and cook for another half hour. Serve with good crusty bread.

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Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 488 calories per serving
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    2. When the oil is hot, add the onion, garlic, bay leaves and smoked paprika and cook for 2 minutes. Add the whole octopus and some sea salt and black pepper. Put the lid on and cook for 1 hour, or until the octopus is tender. To check, insert a knife into a tentacle; it should cut through with ease. If not, continue to cook, checking every 10 minutes until it is ready.
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    5. Peel the garlic and chop. Heat another tablespoon of oil in the pan and fry the breadcrumbs and garlic until golden and crisp.
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    7. When the octopus is cooked, lift it out on a tray and leave until cool enough to handle. Reserve the stock. Cut off and reserve the tentacles. Slit open the main body and remove the ink sac, stomach and eyes carefully. Chop all the main body meat up and put to one side.
    8. When ready to serve, in a large pan, mix the cooled, chopped octopus body meat into the sauce. Trim and slice the spring onions, then add along with the beans, and 200ml of the octopus stock (or more if you prefer a ‘soupy’ dish). Heat through.
    9. Meanwhile, place a frying pan over a high heat. Oil and season the tentacles. When the pan is hot, 1 tablespoon of oil, then the tentacles. Cook for 2 minutes on each side until nicely coloured and lightly charred.
    10. Season the stew and share between 4 bowls. Slice the tentacles and share between the bowls. Sprinkle generously with smoked paprika and serve.
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Total Time 105 minutes
Category Appetizer, Gluten-free, Seafood
Cuisine Greek, Mediterranean
Calories 289 kcal per serving
  • Unwrap, take the octopus out of the foil and cut into pieces. Drizzle with olive oil and some balsamic and serve.Eat!
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Bring to the boil, add octopus and cook for 40 minutes or until tender. Remove from heat and allow octopus to cool in liquid. Meanwhile, place potatoes in a large pan of salted water over medium heat.
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Start by boiling or method the octopus, allowing it to cook slowly. After the meat has completely cooled down, transfer the whole tentacles to an oiled pan for about 8 minutes per side. Alternatively, you can pre-slice the tentacles into thinner pieces and cook for 2 minutes per side for a perfect finish. 4. Braising.
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