Baby octopus with pasta in tomato sauce
Baby octopus with pasta in tomato sauce, a staple recipe in Greece. Especially during the fasting period.
I have spent almost an hour searching on the web what is the name in English for moschios (a type of octopus). No luck, nothing found. So I decided to present them to you as baby octopus.
Moschios belongs to the family of the octopus but is smaller, cheaper and has only one row of suction cups.
Moschios, just like octopus, need to be cooked slowly. Give moschios the needed time and will perfectly absorb all the aromas of the spices.
Also, one thing you have to know about moschios is that pairs perfectly with rice, pasta or potatoes. While the most daring ones try them with chorizo and a lot of lemon or hot peppers and mint.
I have decided to cook them in tomato sauce and accompany them with some pasta. A staple dish in traditional Greek cuisine.
Things to have in mind when cooking moschios
- Do not add any water, because moschios, will shrink and emit enough water.
- Be careful not to add any salt, as the moschios is salty enough salty.
Baby octopus with pasta in tomato sauce
Ingredients
- 3-4 small octopus
- olive oil
- 1 onion
- 1/4 cup red wine
- 200 g canned tomatoes
- 2 bay leaves
- juice from ½ lemon
- a pinch of allspice
- 300 g pasta
- salt
- freshly ground pepper
- fresh oregano
- zest of 1 lemon
Instructions
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Place a large pot over medium heat. Peel the onion and coarsely chop. Add 2 tablespoons of olive oil and the onion.Sauté for 3-4 minutes.
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After washing the octopus thoroughly, cut through above and below the eyes and discard this piece, take off and discard the mouth. Turn the hood inside out and clean. Cut into pieces, any size you prefer.
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Add to the pot and sauté for 3-4 minutes over high heat, until golden. Add the red wine and wait for the alcohol to evaporate.
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Add the canned tomatoes, allspice, bay leaves and lemon juice.
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Stir and lower heat to medium. Simmer for 45 minutes.
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In a large pot add water and boil the pasta. Remove the pasta 2 minutes before their boiling time and transfer them to the pot with the octopus.
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Add salt, stir well and boil for two more minutes.
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Serve with fresh oregano, freshly ground pepper, grated zest of 1 lemon and drizzle with some more olive oil.
I hope to enjoyed my recipe with moschios. Have in mind that if you cannot find any moschios you can easily replace it with an octopus.
Until the next recipe I will be happy to hear from you either on Instagram, or Facebook or Twitter!
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