Octopus with Red Wine and Linguine

Visit a Blue Island Fish Market for your cleaned octopus

Prepare all the ingredients:

1. Cook the octopus

2. Boil the linguine

3. Serve

Method 

Rinse the octopus well and place it into a pot. It doesn’t matter if there is a little water left from rinsing. Place the pot over high heat and let the octopus come to a boil. It will release enough water. As soon as it boils, reduce the heat, cover the pot and let cook until all the water has evaporated. This could take about 45 minutes to an hour. Let the octopus cool down and cut it into small pieces of 7-8 cm.

Pour the olive oil into a pot and sauté the onion until it is translucent, for about 4-5 minutes. Then, add the octopus, bay leaves, pepper seeds, and allspice and continue sautéing for another 5 minutes. Add the tomato paste and rub it onto the bottom of the pot with a wooden spoon to release its flavor. Pour the wine and the commandaria and boil for 10 minutes until the alcohol evaporates. Add the water and when it comes to a boil, reduce the heat, cover the pot and boil for another 30 minutes. Uncover the pot and boil for another 10 minutes until the water evaporates and the octopus is left with its juices.

For the pasta:

Pour plenty of water into a pot and place it over high heat until it comes to a boil. Then, add the salt and bouillon cube and stir. Place the pasta into the pot and when the water comes to a boil again, lower the heat to medium and boil for 10 minutes. Stir occasionally so that the pasta does not stick. When it is ready, drain it, keeping one cup of its broth. Return the pasta to its pot and add the octopus. Stir and serve. If desired, garnish the dish with basil, mint, or parsley leaves.