Octopus And Shrimp Pasta Recipes

Steps:

• Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Steps:

• Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
• While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
• When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

Steps:

• Put tentacles from octopus head (just below eyes) and discard head. Fill a 6- to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough). Simmer until tender when pierced with a fork, about 1 hour. Drain and cool slightly. Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups. Drain well and cut crosswise into 1 1/2-inch pieces.
• While octopus simmers, chop tomatoes, reserving juices.
• Sautá garlic and red pepper flakes in oil in a 6- to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute. Stir in parsley and basil. Add tomatoes with juices and bring to a boil. Simmer, uncovered, 30 minutes.
• Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour. Season with salt and pepper.
• Meanwhile, boil linguine in a large pot of salted water until al dente, then drain well.
• Serve octopus sauce over linguine.

Steps:

• Cook octopus:
• Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
• Make tomato sauce:
• Simmer tomatoes with their juice, basil, and oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
• Make basil purée:
• Purée basil, oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
• Cook pasta and seafood:
• Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
• Meanwhile, purée garlic and oil in cleaned blender until smooth. Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add oil mixture, then immediately add octopus, shrimp, and mussels and sauté, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes. Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
• Drain pasta and return to pot. Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil purée.