- 3 tablespoons olive oil
- 1 Spanish onion, peeled and diced
- 1 clove garlic, peeled and minced
- ½ cup carrots, peeled and diced
- 1 small can tomato paste
- 1 cup white wine
- 1 medium cleaned octopus, about 2 to 4 pounds, preferably fresh
- 3 tablespoons fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground pepper to taste
- ¾ pound fresh cleaned squid, tentacles separated from body
- ¼ cup, plus 4 teaspoons, extra-virgin olive oil
- 2 cloves garlic, peeled and minced
- 2 tablespoons fresh rosemary, finely chopped
- ½ teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 1 lemon, thinly sliced
- 2 tablespoons coarsely chopped parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
700 calories; 33 grams fat; 5 grams saturated fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 66 grams protein; 361 milligrams cholesterol; 1461 milligrams sodium
- Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the onion, garlic and carrots and cook until the onions are clear, about 5 minutes. Add the tomato paste, wine, octopus and herbs. Cover with water and simmer until the octopus is fork-tender, about 3 hours.
- Meanwhile, run a knife along 1 side of each squid tube from the opening to the pointed end. Open the flap and score each piece, without cutting through the flesh. Place the squid in a bowl and toss with 1/4 cup of the olive oil, garlic, rosemary, 1/2 teaspoon salt, pepper and lemon. Marinate for 2 hours.
- Remove the octopus from the liquid and let cool slightly. Heat a grill, preferably using hard wood, until very hot. Cut the legs off the octopus at the base of the body and discard the body. Brush the legs with 2 tablespoons of olive oil, season with salt and pepper and place on the grill for a few minutes. Remove the squid from the marinade and place the tentacles on the grill. Add the squid bodies, laying them out flat. Cook the octopus legs until charred and cook the squid just until it turns opaque. Divide among 4 plates, drizzle with the remaining olive oil, season with salt and pepper and sprinkle with parsley.
3 hours 30 minutes