Red wine octopus with pasta

AT A GLANCE

  • Serves 6 people

  • 70 ml olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 kg baby octopus, cleaned, heads reserved, tentacles halved
  • 1/2 tsp each sweet paprika and ground chilli
  • 200 ml dry red wine
  • 400 gm canned cherry tomatoes
  • 3 thyme sprigs, plus extra leaves to serve
  • 1 fresh bay leaf
  • 1 cinnamon quill
  • 350 gm dried ditali
01   Preheat oven to 180C. Heat oil in a large casserole over medium-high heat, add onion and garlic and stir occasionally until very tender (8-10 minutes). Add octopus tentacles and heads, paprika and chilli and stir occasionally until octopus changes colour (2-3 minutes). Add wine, simmer until reduced by half (2-3 minutes), add tomato, thyme, bay leaf, cinnamon quill and 125ml hot water, then bring to the simmer. Cover with a lid and braise in oven until tender (1-1¼ hours).
02   Meanwhile, cook pasta in a large saucepan of boiling salted water until half-cooked (4-5 minutes), drain and reserve 150ml pasta water. Stir pasta and reserved pasta water through octopus, season to taste and serve hot, scattered with extra thyme.

Topics:

CHILLIES, THYME, RED WINE, TOMATOES, GREEK, PASTA, SEAFOOD, GARLIC, OCTOPUS, CINNAMON, SPRING, MAIN, PAPRIKA

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES

FEATURED IN

Oct 2011

Oct 2011

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