Octopus and Shrimp Pasta recipe

All Recipes Best Recipe Seafood Shellfish Octopus and Squid

Ingredients

2 pounds octopus, head and tentacles separated
1 pound peeled raw shrimp
1 large red onion, diced
1 tablespoon kosher salt
3 bay leaves
1 pinch freshly ground black pepper to taste
10 Roma tomatoes, diced
2 teaspoons sriracha sauce

Nutrition Info

282.4 calories
carbohydrate: 11.9 g
cholesterol: 228.5 mg
fat: 3.3 g
fiber: 1.8 g
protein: 48.8 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1717.6 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut octopus tentacles away from the piece that holds them together, cut into smaller pieces. Cut head in half.

  2. Combine octopus pieces and shrimp in a skillet over medium-high heat, cover and cook in their juices until octopus is almost tender, about 25 minutes. Transfer octopus and shrimp to a bowl, reserving juices in the skillet.

  3. Stir onion, salt, bay leaves, and black pepper into the skillet, increase heat and cook until juices are reduced and onion takes on the color of the juices, 3 to 5 minutes. Stir in tomatoes and sriracha sauce, cook for 5 minutes.

  4. Return octopus and shrimp to the skillet. Reduce heat to a simmer and cook until flavors combine and sauce thickens, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

I have always liked octopus but always had a problem finding a good recipe. Here is a combination of some of the ones I like. Serve over the pasta of your choice.

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