I have always liked octopus but always had a problem finding a good recipe. Here is a combination of some of the ones I like. Serve over the pasta of your choice.

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Recipe Summary

prep:
20 mins
cook:
1 hr 3 mins
total:
1 hr 23 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut octopus tentacles away from the piece that holds them together; cut into smaller pieces. Cut head in half.

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  • Combine octopus pieces and shrimp in a skillet over medium-high heat; cover and cook in their juices until octopus is almost tender, about 25 minutes. Transfer octopus and shrimp to a bowl, reserving juices in the skillet.

  • Stir onion, salt, bay leaves, and black pepper into the skillet; increase heat and cook until juices are reduced and onion takes on the color of the juices, 3 to 5 minutes. Stir in tomatoes and sriracha sauce; cook for 5 minutes.

  • Return octopus and shrimp to the skillet. Reduce heat to a simmer and cook until flavors combine and sauce thickens, about 30 minutes.

Cook's Notes:

You can use frozen octopus if desired. Defrost before cooking.

If you want to make it go faster you can sub in canned tomatoes instead of fresh.

Nutrition Facts

282 calories; protein 48.8g; carbohydrates 11.9g; fat 3.3g; cholesterol 228.5mg; sodium 1717.6mg. Full Nutrition
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