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Octopus Luciana style｜George George / Jiro ch's recipe transcription

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Ingredients

Octopus : 200g
garlic : 1 piece
Mini Tomato : 15 pieces
(A) Capers : a little
(A) cashew nuts : a little
(A) Raisins : 少々
(A) Red pepper : One
イタリアンパセリ : 少々
オリーブオイル : 50ml
塩 : 少々
パスタ : 適量
黒胡椒 : 適量

Time required

50minutes

Procedure

1) cut material 00:38
Chop the octopus.
Remove the stalk from the cherry tomato, cut it in half, and sprinkle with salt to draw out the moisture.
Crush the garlic, then finely chop it, and crush the cashew nuts.
2) stir fry 02:10
Add olive oil and garlic to a deep frying pan and heat until fragrant.
Add the octopus and lightly stir-fry, then add the cherry tomatoes and stir-fry further.
3) simmer 03:00
Add (A) and cover with aluminum foil.
Simmer over low heat for about 30 minutes until the octopus is soft.
4) boil the pasta 04:18
Boil the pasta.
Add 3, olive oil, and pasta water to a frying pan.
Adjust so that the ratio of sauce and other ingredients is 2:1.
5) entangle the sauce 05:01
Add the pasta to 4 and coat with the sauce over high heat.
Sprinkle with black pepper to finish, and serve on a plate to complete.

Point

・Even if you eat only the sauce as a snack, it is delicious. You can put it on bread instead of pasta.
・If you don't have a waterless pot, wrap the lid with aluminum foil to make it more airtight.
・After simmering the sauce, it is better to taste it.
・When mixing the pasta with the sauce, stir until the sauce thickens.