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🍝 Saffron Pasta with Tender Octopus

425 kcal · 30 min · 4 servings

Ingredients

• 1 octopus (kitchen-ready approx. 600 g)
• 50 ml white wine vinegar
• salt
• 1 sprig rosemary
• 4 sprigs thyme
• 1 stalk parsley
• 1 red bell pepper
• olive oil
• 150 ml fish stock
• 1 tbsp crème fraîche
• cayenne pepper
• 350 g spaghetti
• 1 pinch saffron threads
• 1 red chili pepper
• 1 clove of garlic
• pepper (from the mill)

Instructions

1. 1. Rinse the octopus thoroughly.
2. 2. Place the octopus in a pot.
3. 3. Pour in about 2 liters of water.
4. 4. Add one tablespoon of vinegar and one tablespoon of salt.
5. 5. Bring the mixture to a boil.
6. 6. Reduce the heat to low.
7. 7. Cover the pot halfway.
8. 8. Simmer the octopus gently for about 1 to 1.5 hours.
9. 9. Add the herbs during the last 15 minutes.
10. 10. Test the doneness with a fork.
11. 11. The fork should pull out of the meat easily.
12. 12. Remove the octopus from the liquid.
13. 13. Let the octopus cool down.
14. 14. Wash the bell peppers.
15. 15. Halve the bell peppers.
16. 16. Remove the seeds and white pith.
17. 17. Dice the pepper flesh into small cubes.
18. 18. Heat one tablespoon of oil in a pan.
19. 19. Sauté the pepper cubes briefly.
20. 20. Deglaze the peppers with a little fish stock.
21. 21. Let the peppers simmer until soft for about 5 minutes.
22. 22. Stir crème fraîche into the peppers.
23. 23. Puree the mixture until creamy with a hand blender.
24. 24. Add a little more fish stock if necessary.
25. 25. Season the pepper cream with salt and cayenne pepper.
26. 26. Cook the spaghetti in salted water al dente.
27. 27. Dissolve the saffron in about 75 milliliters of warm fish stock.
28. 28. Wash the chili pepper.
29. 29. Remove the stem and seeds of the chili.
30. 30. Finely chop the chili.
31. 31. Peel the garlic.
32. 32. Finely chop the garlic as well.
33. 33. Heat 2 to 3 tablespoons of oil in a pan.
34. 34. Sauté the chili and garlic until colorless.
35. 35. Deglaze the pan with the saffron fish stock.
36. 36. Add the drained spaghetti to the pan.
37. 37. Toss the spaghetti in the sauce.
38. 38. Season the pasta with salt.
39. 39. Cut the cooled octopus into pieces.
40. 40. Heat 1 to 2 tablespoons of oil in a pan.
41. 41. Fry the octopus pieces until hot.
42. 42. Season the octopus with salt and pepper.
43. 43. Plate the saffron spaghetti.
44. 44. Place the octopus pieces on top of the pasta.
45. 45. Garnish the dish with the pepper cream.
46. 46. Serve the pasta warm.

Nutrition per serving

• kcal: 425
• Protein: 16 g · Fett/Fat: 10 g · Carbs: 65 g