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Grilled octopus over squid ink pasta and tomato garlic sauce | www.viktoriastable.com

Grilled octopus over squid ink pasta and tomato garlic sauce

Grilled octopus over squid ink pasta and tomato garlic sauce - twice cooked, tender octopus, served over spicy, squid ink spaghetti, and the best tomato garlic sauce.

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 620 kcal
Author Viktoria

Ingredients

For the octopus:

  • 1 baby octopus (about 2 pounds)
  • 2 cups white wine
  • 4 garlic cloves, sliced
  • 1 tsp dry oregano
  • 1 onion, quartered
  • salt and pepper
  • 1-2 wine corks
  • 3 bacon pieces (used in the last step)

For the tomato garlic sauce:

  • 1 can tomato sauce
  • 2-3 Tbs olive oil
  • 3 garlic cloves, pressed
  • salt

For the squid ink pasta:

  • 1/2 tsp hot pepper flakes
  • 1 garlic clove
  • 1/2 package squid ink spaghetti * (or other pasta)

Instructions

Braise the octopus:

  1. If your octopus has not been previously frozen, freeze it overnight, then slowly defrost in the fridge.

  2. Cut the head of the octopus below the eyes, and discard if you want.  Remove the beak, by gently pulling it.  Rinse the octopus.

  3. Bring a large pot of water to a boil.  Holding the octopus with tongs, dip in the boiling water for 10 seconds, remove, then repeat the dipping 2 more times.  

  4. Pour out the water, and return the octopus to the same pot. Add the white wine, onion, garlic, and oregano, season with salt and pepper.  Cover and bring to a simmer.   After 10 minutes, the octopus will have released most of its juices. Check and make sure it's almost completely submerged in liquid.  If not, add more wine or water. Reduce heat, and cook for 45-60 minutes, or until fork-tender.  Half way through, flip over the octopus, to ensure it's evenly cooked.

Make the tomato sauce (can be made in advance):

  1. Heat the olive oil, in a deeper pan, and once hot, add the tomato sauce, and salt.   Cook the tomato sauce over medium heat, while stirring all the time, for about 5-7 minutes.  Remove from heat, and add the pressed garlic (adding the garlic off the heat is done on purpose, to preserve its fresh taste and aroma).  Stir, taste and adjust the salt if needed.

Make the pasta (can be made in advance):

  1. Bring a pot of salted water to a rolling boil. Add your pasta, and cook according to instructions.  Rinse under cold water, and drain, then add olive oil, and keep in an airtight container, until ready to serve.

  2. Right before serving, heat 2 tablespoons of olive oil, and add the hot pepper flakes, and chopped garlic clove.  Cook for 30 seconds, then add the pasta, and toss a few times until warmed up, and flavored.

Grill the octopus:

  1. Once the octopus is tender, let it cool in its liquid.  You can remove the purplish skin if you want, by gently rubbing it off with a paper towel.  Cut off the tentacles, and if too long, cut them into smaller pieces.

  2. Preheat your grill, or bbq.

  3. Chop the bacon, and fry over medium heat until cooked (5-7 min).  Remove the bacon pieces with a slotted spoon, and reserve for later.  Do not throw away the fat.

  4. Brush the cooled off octopus with the bacon fat, season with coarse salt and pepper, and more dry oregano if desired, and grill for a few minutes.

  5. Serve the octopus over the squid ink pasta, with the bacon pieces, and pour over the tomato garlic sauce.

Recipe Notes

* You can find squid ink spaghetti, or other squid ink pasta at specialty food stores.