Spaghetti Arrabiata with Octopus and Prawns
This is an easy, healthy and Summery pasta dish that can easily be adjusted to your liking.
Ingredients
- 1 whole Raw Octopus
- 200 g Raw prawns
- 6 Tomatoes
- 1 Onion finely chopped
- 5 Garlic cloves finely chopped or crushed
- 1 birds eye chilli or 2-3 red chilies finely chopped (adjust depending on how spicy you like it)
- 1 tsp Chilli flakes
- 2 tbsp Tomato puree
- 1 large glass White wine
- 180 g Spaghetti or use any pasta shape you like
- Olive oil
- Salt and pepper
Instructions
- After preparing the octopus (follow the link above for a video), fill a pan with boiling water and dip the octopus in for 3 minutes.
- Drain the pan and place the pan over a low heat and add the octopus back in with a drizzle of olive oil, half the chopped onion and a good grind of salt and pepper. Cover the pan and cook over a low heat for around 1 and a half hours (timing will depend on the size of the octopus. After around 1 hour, you can check how tender it is by piercing it with a knife)
- In the meantime, make the spicy tomato sauce. Fry the finely chopped onion in a tablespoon of olive oil over a low heat for around 10-15 minutes until really soft.
- Meanwhile, cut a cross in the bottom of each tomato, place in a bowl and pour boiling water on top. Leave for one minute and drain. When cool enough to handle, peel away the skins - they should peel away easily by hand. Cut each tomato in half and scoop out all the seeds and discard. Roughly chop the tomato flesh.
- Add the garlic, chilli and chilli flakes to the onion and continue to fry for a couple more minutes.
- Increase the heat to medium. Add the tomatoes, tomato puree and white wine and bubble until almost all the liquid has evaporated.
- Add the tinned tomatoes and then simmer for around 20 minutes. Season the sauce with salt and pepper.
- Cook the spaghetti according to packet instructions and drain, reserving some of the cooking water.
- Add the prawns to the octopus pan and then cook the prawns for just a couple of minutes, until pink.
- Add the drained spaghetti to the sauce and then add about 50ml of the reserved pasta cooking liquid to allow the sauce to become glossy and stick to the spaghetti. Taste and season the sauce, if needed, with salt and black pepper.
- Cut the octopus into chunks. Stir the octopus chunks and prawns into the spaghetti.
- Serve the Spaghetti Arrabiata and enjoy!
