Made with AI
Spicy Mediterranean Octopus, Onion and Pepper Linguine
60 min 660 kcal per serving Medium
Ingredients
4 Servings
- Cleaned octopus750 g
- Dry linguine500 g
- Yellow onions, sliced400 g
- Red and yellow bell peppers, sliced450 g
- Diced tomatoes400 g
- Extra-virgin olive oil45 ml
- Garlic, minced30 g
- Fresh red chili, sliced20 g
- Fresh parsley, chopped30 g
- Lemon120 g
- Salt8 g
- Black pepper2 g
Instructions
- 1
Place the cleaned octopus in a large pot and add enough water to cover it. Bring to a gentle boil, reduce the heat, and simmer for 45–60 minutes, or until the thickest part can be pierced easily with a knife.
- 2
Transfer the tender octopus to a cutting board and let it cool slightly. Cut the tentacles and body into bite-sized pieces, then pat them dry. Reserve about 250 ml of the octopus cooking liquid.
- 3
Bring a large pot of salted water to a boil. Cook the linguine until just al dente according to the package directions. Reserve about 250 ml of pasta water, then drain the linguine.
- 4
Heat 30 ml of the extra-virgin olive oil in a large, deep skillet over medium heat. Add the sliced onions and bell peppers and cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelized.
- 5
Add the minced garlic and sliced red chili. Cook for 1 minute, stirring continuously, until fragrant.
- 6
Add the diced tomatoes, 4 g of salt, and the black pepper. Pour in 150 ml of the reserved octopus cooking liquid and simmer for 10–12 minutes, until the vegetables are tender and the sauce has thickened slightly.
- 7
Meanwhile, heat the remaining 15 ml olive oil in a separate skillet over medium-high heat. Add the octopus pieces and sear for 3–5 minutes, turning occasionally, until lightly browned around the edges.
