Squid Ink Lumaconi Recipe
braised octopus, piperade, pickled chilies, lemon, parsley
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Ingredients
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Pasta
Braised Octopus
Piperade
Garnish
Method
Pasta Preparation
- 1
Cook Lumaconi Pasta
In a large pot of salted boiling water, cook the lumaconi pasta according to package instructions until al dente. Once cooked, drain and set aside.
- 2
Add Squid Ink
While the pasta is still hot, stir in the squid ink until the pasta is evenly coated. Set aside.
Braised Octopus
- 3
- 4
Add Octopus
Add the cleaned octopus to the pot and sear for 3-4 minutes, turning occasionally.
- 5
Deglaze with Wine
Pour in the white wine and let it simmer for 2 minutes to deglaze the pot.
- 6
Add Broth and Season
Add vegetable broth, bay leaves, salt, and black pepper. Bring to a boil.
- 7
Braised Cooking
Reduce the heat to low, cover, and let it braise for about 45-60 minutes or until the octopus is tender. Remove from heat and let it cool slightly before slicing.
Piperade Preparation
- 8
- 9
Add Peppers and Tomatoes
Stir in the diced bell peppers and chopped tomatoes. Cook for another 10 minutes until the vegetables are soft.
- 10
Season the Piperade
Add paprika, salt, and black pepper to the mixture. Stir well and cook for an additional 5 minutes.
Plating
- 11
Combine Elements
On a large serving plate, arrange the squid ink lumaconi pasta in the center, then top with sliced braised octopus.
- 12
Add Piperade
Spoon the piperade around the pasta and octopus.
- 13
Garnish
Finish with pickled chilies, lemon zest, lemon juice, and chopped parsley on top.