Polipetti Arrostiti Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

   Start by cleaning the octopus. Rinse it under cold water and remove the beak and any innards. In a large pot, bring salted water to a boil. Add the octopus and boil for about 30-40 minutes until tender. Once cooked, remove from water and let it cool slightly.

2. 2

   Char the Octopus

   Preheat a grill or griddle pan over high heat. Cut the octopus into manageable pieces (tentacles). Brush with olive oil, sprinkle with salt and pepper, and grill for about 2-3 minutes on each side until charred and crispy. Set aside.

3. 3

   Cook the Squid Ink Spaghetti

   In a large pot of boiling salted water, cook the squid ink spaghetti according to package instructions until al dente. Drain and reserve some pasta water.

4. 4

   Prepare the Fava Beans

   While the pasta is cooking, blanch the fava beans in boiling water for about 2 minutes, then transfer to an ice bath. Once cooled, peel off the outer skins and set aside.

5. 5

   Blister the Tomatoes

   In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cherry tomatoes and blister them for about 5 minutes until they start to burst. Season with salt and pepper.

6. 6

   Make the Calabrese Paint

   In a small bowl, combine minced Calabrese chili peppers with a tablespoon of olive oil, salt, and a splash of lemon juice. Mix well until it forms a paint-like consistency.

7. 7

   Combine the Dish

   In the skillet with blistered tomatoes, add the cooked squid ink spaghetti and fava beans. Toss together, adding reserved pasta water as needed to create a light sauce. Adjust seasoning with salt, pepper, and lemon juice.

8. 8

   Plate the Dish

   On a large plate, place a nest of the spaghetti mixture, top with the charred octopus pieces, and drizzle with the Calabrese paint. Serve immediately.