Calamarata with octopus and olives
Calamarata with octopus is the classic fish first course, the perfect dish for a special family lunch. The octopus lends itself well to a variety of preparations, especially good with pasta, and the combination with olives makes it an exceptionally tasty dish. The octopus is first cooked with tomatoes and garlic, then flavoured with olives and capers. Finally, it is enriched with the scent of grated lemon peel. An explosion of flavours that conquers even the most difficult of palates.
Ingredients
- Calamarata 350 g
- Medium octopus 1 nr
- Gaeta Olives 50 g
- Peeled tomatoes 200 g
- Garlic 2 cloves
- Fresh chilli pepper 1 nr
- Coarse salt 1 pinch
- Grated lemon 1 peel
- Parsley 1 tuft
- Extra virgin olive oil q.s.
Doses for: 4 people
Difficulty: Easy
Cost: Medium
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Directions
Clean the octopus and wash it well under running water, then keep it in a colander. Place it in a saucepan, add a little extra virgin olive oil, a clove of garlic, a few grains of salt and the peeled tomatoes. Then put the saucepan on the heat and cook with the lid on for about 15 to 20 minutes. The time is approximate, as it also depends on the size of the octopus.
After this time, check the cooking time with the tines of a fork. The octopus should be cooked al dente, remove it from the pan and keep it aside. Now in a saucepan, pour in a good amount of oil, the garlic and the chilli pepper, as soon as they sizzle, add the pitted olives and the desalted capers. Fry for a few minutes, then add the octopus cut into medium-sized pieces. Allow to flavour for a few minutes, then add two ladles of the octopus sauce. Cover and cook for 10 to 15 minutes.
Meanwhile, bring the pasta pot to the boil. Cook the calamarata in plenty of salted water, drain it al dente at least three minutes before the time indicated on the packet. Drain with a colander directly in the pan with the octopus, mix everything together, adding a few ladles of sauce. Then add the chopped parsley and grated lemon peel. All that remains is to serve at the table.
