John Myers
Mediterranean Octopus Tagliatelle
The perfect mediterranean octopus tagliatelle recipe with a picture and simple step-by-step instructions.
- 200 g Red pointed peppers
- 500 g Squid arms (octopus) precooked
- 300 g Tomatoes
- 2 Shallots
- 1 Clove of garlic
- 4 tbsp Extra virgin olive oil
- 1 tbsp Tomato paste
- 1 tbsp Paprika pulp
- 150 ml Sake
- 50 g Pickled olives
- 50 g Tomatoes pickled in oil
- 1 tsp Paprika powder
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- Grated lemon peel
- 1 Lemon juice
- 3 Bay leaves
- 4 Allspice grains
- 1 pinch Sugar
- 1 pinch Fenugreek powder
- 1 pinch Telly cherry pepper
- Finely chopped parsley
- Freshly grated Parmesan
- The boiled octopus arms were recently bought at Lidl! Looked interesting and took her with me! … Until I thought at home … Hhhhmmm … What do I do with it! 😀 P.s. The sauce tastes great even without the octopus! Samyka, right ?! 😉
- Cut the octopus arms into slices. Heat 2 tablespoons of olive oil and fry the octopus in it for 3 minutes until crispy. Put aside! Then wash the peppers and tomatoes. Clean the peppers, remove the core, wash and roughly cut. Quarter the tomatoes, remove the stalk and dice. Peel and finely dice shallots and garlic.
- Dice the pickled olives and tomatoes. In the same pan as you have just heated the other 2 tablespoons of olive oil and roast the shallots and garlic in it! Then add paprika and fry for 2.3 minutes. Then briefly toast the tomato paste and paprika pulp. Then add diced tomatoes and stir! Then deglaze with sake! Add lemon juice and zest!
- Add bay leaves, allspice, remaining spices, sugar, pickled olives, tomatoes! Then stew for 10 minutes! Meanwhile, cook tagliatelle according to the package instructions or any other pasta you want! 😀
- Then strain the tagliatelle and fold it into the sauce while it is still wet! Serve with chopped parsley and Parmesan!
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