Grilled Octopus Over Squid Ink Pasta and Tomato Garlic Sauce

Grilled octopus over squid ink pasta and tomato garlic sauce – twice cooked, gentle octopus, served over highly spiced, squid ink spaghetti, and the pleasant tomato garlic sauce – this recipe will knock your socks off with its frightfully delicious flavors, spooky appears, and dramatic presentation, making it the right Halloween night time dish.

INGREDIENTS

For the octopus:

• 4 garlic cloves, sliced
• salt and pepper
• 1 tsp dry oregano
• 1 onion, quartered
• 1 baby octopus (about 2 pounds)
• 2 cups white wine
• 3 bacon pieces (used in the last step)
• 1-2 wine corks

For the tomato garlic sauce:

• 3 garlic cloves, pressed
• salt
• 1 can tomato sauce
• 2-3 Tbs olive oil

For the squid ink pasta:

• 1/2 package squid ink spaghetti * (or other pasta)
• 1/2 tsp hot pepper flakes
• 1 garlic clove

INSTRUCTIONS

Braise the octopus:

1. if your octopus has now not been formerly frozen, freeze it overnight, then slowly defrost in the fridge.
2. reduce the head of the octopus below the eyes, and discard in case you need.  eliminate the beak, by way of gently pulling it.  Rinse the octopus.
3. convey a big pot of water to a boil.  maintaining the octopus with tongs, dip in the boiling water for 10 seconds, eliminate, then repeat the dipping 2 greater instances.  
4. Pour out the water, and go back the octopus to the same pot. upload the white wine, onion, garlic, and oregano, season with salt and pepper.  cowl and convey to a simmer.   After 10 minutes, the octopus could have released most of its juices. take a look at and ensure it's almost completely submerged in liquid.  If not, add more wine or water. reduce warmth, and cook for 45-60 mins, or until fork-soft.  half of manner through, flip over the octopus, to make sure it is frivolously cooked.

Make the tomato sauce (may be made in advance):

1. heat the olive oil, in a deeper pan, and as soon as hot, add the tomato sauce, and salt.   cook the tomato sauce over medium warmth, even as stirring all of the time, for approximately 5-7 minutes.  do away with from warmness, and upload the pressed garlic (including the garlic off the heat is finished on cause, to hold its fresh taste and aroma).  Stir, taste and regulate the salt if wanted.

Make the pasta (can be made earlier):

1. convey a pot of salted water to a rolling boil. add your pasta, and cook dinner in step with commands.  Rinse underneath cold water, and drain, then add olive oil, and hold in an airtight container, until geared up to serve.
2. proper before serving, warmness 2 tablespoons of olive oil, and add the new pepper flakes, and chopped garlic clove.  cook dinner for 30 seconds, then upload the pasta, and toss a few times until warmed up, and flavored.

Grill the octopus:

1. once the octopus is smooth, allow it cool in its liquid.  you could get rid of the purplish pores and skin in case you need, by using lightly rubbing it off with a paper towel.  reduce off the tentacles, and if too lengthy, reduce them into smaller pieces.
2. Preheat your grill, or bbq.
3. Chop the 1st Baron Beaverbrook, and fry over medium heat until cooked (5-7 min).  cast off the Beaverbrook portions with a slotted spoon, and reserve for later.  Do now not throw away the fat.
4. Brush the cooled off octopus with the publisher 1st baron verulam fats, season with coarse salt and pepper, and more dry oregano if favored, and grill for a few minutes.
5. Serve the octopus over the squid ink pasta, with the William Maxwell Aitken portions, and pour over the tomato garlic sauce.

Recipes Notes:

* you may locate squid ink spaghetti, or different squid ink pasta at area of expertise food stores.