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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This addition to the seafood pasta takes a little time, but slow cooking renders the octopus tender and very flavorful. Ingredients:
1 lemon |
1 lime |
1 orange |
2 carrots, chopped |
3 ribs celery, chopped |
1 stalk lemongrass, cut in half and chopped |
6 garlic cloves, crushed |
1 bunch green onions, chopped |
1 (2-inch) piece fresh ginger, sliced |
4 sprigs fresh thyme |
1 sprig rosemary |
2 bay leaves |
1/2 bunch fresh parsley |
7 pieces star anise |
20 peppercorns |
2 cups merlot |
3 tablespoons kosher salt |
4 baby octopus, cleaned |
Directions:
1. Fill a large stockpot with 1 gallon water. Cut lemon, lime, and orange in half, and squeeze juices into pot; add rinds. Stir in carrot and next 13 ingredients. Bring to a boil; add octopus. Reduce heat to medium-low, and simmer 90 minutes.
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