Octopus Cooked In White Wine Recipes

OCTOPUS WITH LINGUINE

Octopus with Linguine image

Though Rose Pascale always uses fresh octopus (sold as pulpo in many Latino markets), we found that it's generally sold frozen. You may need to special-order or reserve octopus from your local fish market several days ahead.

Provided by Rose Pascale

Categories Pasta Tomato Octopus Parsley Simmer Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 (31/2-lb) cleaned frozen octopus, thawed
2 (35-oz) cans plum tomatoes, including juice
2 tablespoons chopped garlic
1/4 teaspoon dried hot red pepper flakes
3 tablespoons olive oil
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 lb dried linguine

Steps:

Put tentacles from octopus head (just below eyes) and discard head. Fill a 6- to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough). Simmer until tender when pierced with a fork, about 1 hour. Drain and cool slightly. Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups. Drain well and cut crosswise into 1 1/2-inch pieces.
While octopus simmers, chop tomatoes, reserving juices.
Sautá garlic and red pepper flakes in oil in a 6- to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute. Stir in parsley and basil. Add tomatoes with juices and bring to a boil. Simmer, uncovered, 30 minutes.
Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour. Season with salt and pepper.
Meanwhile, boil linguine in a large pot of salted water until al dente, then drain well.
Serve octopus sauce over linguine.

OCTOPUS COOKED IN WHITE WINE

Octopus Cooked in White Wine image

This is served as an appetizer in Greece. The wine gives it a special flavor.

Yield serves 6

Number Of Ingredients 7

Ingredients

1 small octopus, weighing about 2 pounds
1 cup dry white wine
2 tablespoons white-wine vinegar
2 teaspoons sugar
Salt and pepper
5 tablespoons extra-virgin olive oil
3 tablespoons chopped flat-leaf parsley

Steps:

Octopus is usually sold cleaned and tenderized. But here is how you clean it if you have to do it yourself: Cut partway through the muscle which unites the tentacles to the inside of the head and discard all the contents of the head cavity. This involves pulling or cutting out the ink sac, the hard oval "beak," and the gelatinous innards. Turn the head inside out and wash well under running water. Squeeze or cut out the eyes and any cartilage. Remove any scales which may be left on the suckers and wash the octopus thoroughly.
Blanch the octopus for 5 minutes in boiling water, then drain. Put it in a saucepan with the wine, vinegar, sugar, salt and pepper, and just enough water to cover. Simmer over very low heat for about 1-1 1/2 hours, until tender, adding water to keep it covered. Lift out the octopus and reduce the sauce.
Cut the octopus into 1-inch slices, and mix with the sauce and the olive oil.
Serve cold, sprinkled with parsley.

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