How to make
If you bought ready-made octopus, try it to see if it is soft enough and if not, place it in boiling water for about 10 minutes, then remove it with a slotted spoon and dry well with kitchen paper.
If you have raw octopus, boil it according to a proven recipe from the website. I have personally explained it in many of the recipes involving this magnificent seafood.
Start with the Arrabiata sauce:
Chop the garlic and onion and fry them in olive oil along with the crushed cayenne peppers. Keep in mind that cayenne pepper is very spicy and if you can't stand it, add only 1 pepper instead of 2.
Cook for 5-6 minutes over medium heat, then add the bacon in small cubes and fry it as well.
Pour the tomatoes, coarsely grinded or chopped. Add the salt and black pepper.
Cook the sauce over low to medium heat for 30-35 minutes or until it has thickened.
Heat a large frying pan over high heat (you can also use a grill pan or a griddle). Drizzle olive oil and place the octopus tentacles on the pan until golden brown on each side.
Prepare 4 serving plates and place 2-3 tablespoons of the sauce on each. Place one tentacle of the appetizing octopus per serving on top. Drizzle with the olive oil from the pan or drizzle more if there is not enough. Add a pinch of flaky salt (Maldon salt is best for this purpose).
To make each serving even more beautiful, decorate it with a green leaf - parsley, fresh coriander or celery leaves.
Enjoy my Octopus with Arrabiata Sauce for Festive Occasions!
Check out more tips to prevent octopus from being tough and read more about cooking and cleaning octopus?
