Spicy mussels and musky octopus stew

If I had to describe love with a recipe I think I’d choose a fish soup.

Maybe because I miss the sea…

Or perhaps because I really love doing the “scarpetta” (= dip a piece of bread into the sauce) that is a symbol of Italian cooking traditions .

Actually I don’t know, but let me just give you an advice: this is a special idea you can cook to make your love happy!

SERVES 3-4 PEOPLE

READY IN 1h 5’

INGREDIENTS:

17,5 oz musky octopus

3 tablespoons extra virgin olive oil

1 teaspoon chopped onion

¼ glass white wine, dry

12,3 jalapeño-flavored tomato puree (I used Petti)

2 pinches salt

3 basil leaves

17,5 oz mussels

2 tablespoons water

STEP 1: CLEAN THE MUSKY OCTOPUS

Clean the octopus by removing innards, eyes and beak. Wash them with water to remove any sand residue, then drain in a pasta drain.

Now place them on a cutting board and beat them with a meat mallet (this makes them softer).

STEP 2: SAUTE’ THE MUSKY OCTOPUS

Brown onion in oil in a non-stick pan just for 1 minute.

Add the octopus and cook them for 1 more minute.

Simmer with wine until reduced, then lower the flame a little, cover with a lid and cook for about 15 minutes.

STEP 3: ADD TOMATO PUREE

Add jalapeño-flavored tomato puree, a pinch of salt and basil cut into strips.

Mix carefully and continue cooking with a lid for 30 more minutes.

STEP 4: CLEAN AND COOK THE MUSSELS

While the octopus are cooking, clean the mussels. Start by discarding mussels with broken shell or the already open ones. Put the whole ones in a bowl with water and- with a small knife – remove “the beard” and the incrustations on the surface.

Now brush the surface with a scouring pad. Wash another time with water.

Put 2 tablespoons of water in a pan, add the mussels and cover with the lid. Cook over high heat just long enough to make them open.

As they open, pick up the mussels by dripping them from the cooking water that must remain in the pan. Extract the mussel from the shell keeping only 7-8 whole for decoration.