BABY OCTOPUS in red sauce
First, don’t believe all the stories about octopus being tough and needing special treatment. This recipe creates a very tender, tantalizing taste. I rarely cook it the same way twice, it’s a good recipe to experiment with – add your own fish, herbs and spices to your liking.
Buy frozen baby octopus in supermarkets (Winco, QFC. Fresh is better of course, but I bought frozen last weekend and it cooked just fine.
For this recipe you will need:
- One large boiler or large saucepan (pot) capable of holding all of the ingredients
- Allow 1/2 lb of baby octopus per person.
- Fresh tomatoes or your favorite Red Pasta Sauce
- Good quality Olive Oil
- Leeks or onions to suit your tastes. I use 3 leeks.
- Your favorite herbs and spices; basil, garlic, Italian spices to taste.
- Chili to your level of taste
- Two cloves of garlic per person – at least
- Tomato Paste – 1 large can
- White wine of course – don’t forget to keep some aside for the baby octopus recipe!
- A good dash of brandy adds a blast.
METHOD OF PREPARING THE BABY OCTOPUS RECIPE
If you don’t have fresh baby octopus you need to defrost the packaged frozen variety.
Cut the leeks which I cut rather thinly and then wash off the residual dirt. Gently sauté the leeks along with the garlic, chili, herbs and spices are of course gently sautéed in very good olive oil. I only use a hint of dried chili but that’s simply a personal preference. Fresh herbs would be better if available.
Meanwhile begin cutting up the baby octopus. First I remove the heads and cut in half and then halve the legs (tentacles) section.
Add the tomatoes or Red Pasta sauce to a medium sized pot
Add the sauté mixture
Add at least one cup of wine plus a dash of brandy, if it’s on hand.
Add ½ to 1 can of tomato paste to thicken to your desired consistency
Add the baby octopus
Simmer for 20 minutes
Five minutes or so before you’re finished, add a fillet of your favorite fish (Halibut, Cod, Mahi Mahi, Shrimp, Clams)
Stir at regular intervals and serve with good chunks of bread to dunk in the juices.
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Although traditional headhunters were a group of people living in the jungles and were reputed to hunt people, decapitating and shrinking their heads, modern day headhunters have become a bit more sophisticated.
My name is Gary Perman, and I’m a headhunter. I provide critical management for technology companies throughout North America. I identify top talent who have a track record of success in their field and I articulate to them…Why they should work for my client company.
My secondary passion is the enjoyment of good food and good wine, without the fancy “art” that so many “gourmet chefs” think is important to feed their egos.
You won’t find any “art platters” here, no fancy platters with something drizzled over a piece of meat the size of a cell phone and two anorexic sticks of asparagus on the plate.
Here, you will find interesting, sometimes exotic, but fun, filling dishes you can create and enjoy with family and friends and you don’t need to be a “chef” to prepare these food.
Enjoy!
Gary Perman, the Gourmet Headhunter
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My Own Sweet Thyme
Discover the art of great cooking with my friend Lisa. She is a master of appetizers, desserts and international cuisine.
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Looks delicious! Great photo too 🙂
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