Baby Octopus

Baby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillow

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Baby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillow

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Visiting my Asian food store is such a great food shopping experience. I usually go to stock up on sauces, Asian noodles, special veggies and the occasional specialty item I can’t find at my regular hunting grounds.
However, as it is usually the case when I go shopping for “just a few things, necessities”, I always end up buying too much stuff I did not set-out to get. That’s how I ended up with 2,5 lbs flash-frozen baby octopus, without a plan (yet) how to prep them. Alas, it really does not matter for me how baby octopus (or any other octopus, for that matter), is prepared, I love them any which way – so, or so, or so 🙂
Lately, I ate grilled steak and sautéed meat cuts with potatoes and rice quite often, so it was time to go back to pasta and lots of good sauce. Here now is how these tiny, frozen, beautiful creatures transformed into a most lovely dish, served over a heavenly  “crisp on the outside, soft on the inside”  egg noodle pillow 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Octopus  on  ChefsOpinion
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Click here for more  Crispy Noodle Pillows  on  ChefsOpinion
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P.S.
I like my noodle pillows “crisp on the outside but soft on the inside”. If you prefer more crispness towards the center, cook the pillow in 3 cups of oil instead of the two tblsp I used here, and raise the temperature of the oil so the noodles are actually frying instead of sauteing, as I did here. (Either way, good stuff)  🙂
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Baby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillow

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Baby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillow

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Baby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillow

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plate the crispy noodle pillow, top the pillow with the octopus and sauce, garnish with chives

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Ziti Lunga

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Sunday’s  lunch featured two of my favorite ingredients, baby octopus and lunga ziti. While the baby octopus have become a beloved food during my younger year’s as a marine merchant in the Mediterranean, lunga ziti, or, as they were simply known in our home when I grew up, macaroni, have been a familiar food item since I can remember as a small child. My mom used to serve them simply with some butter-sauteed bread crumbs (schmelze) and freshly grated swiss cheese. What a feast that was, fondly remembered to this very day 🙂

Bon Appetit !   Life is Good !
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To serve, top pasta with octopus. Sprinkle with chopped italian parsley

To serve, top pasta with octopus. Sprinkle with chopped italian parsley.

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Cook octopus in salted water until tender, but still with a bit of bite. Drain.

Cook octopus in salted water until tender, but still with a bit of bite. Drain.

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Saute in olive oil until starting to change color

Saute in olive oil until starting to change color.

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Add finely diced onions and garlic paste. Saute until fragrant

Add finely diced onions and garlic paste. Saute until fragrant.

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Add diced bell peppers

Add diced bell peppers, saute one minute.

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Add diced tomatoes and sliced scallions. Saute for one minute.

Add diced tomatoes, oregano and sliced scallions. Saute for one minute.

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Deglaze with Salice Salentino or other robust red wine, add kpsher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning

Deglaze with Salice Salentino or other robust red wine, add kosher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning.

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Meanwhile, cook the lunga ziti al dente.

Meanwhile, cook the lunga ziti al dente.

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To serve, top pasta with octopus. Sprinkle with chopped italian parsley

To serve, top pasta with octopus. Sprinkle with chopped italian parsley

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Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce Over  Lunga Ziti

Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Lunga Ziti

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