1 ½ pounds baby curled octopus ½ cup red wine 1 teaspoon garlic 1 ½ cups parsley 2 salt-packed anchovies ½ cup extra virgin olive oil salt and pepper to taste ½ cup fish stock For pesto: 3 ½ tablespoons extra virgin olive oil 1 cup arugula ¾ teaspoon salt ½ ounce pine nuts 1 pound polenta
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Carefully wash the octopus, remove the beak and sac.
Clean, rinse and bone the anchovies. Heat the oil in a pan over medium heat. Add the peeled garlic, anchovies and chopped parsley. When the garlic is lightly browned, add the octopus and sauté over high heat.
Add the wine and allow to evaporate. Add ½ cup of fish stock. Mix well and season with salt and pepper. Simmer the octopus over low heat, covered, for 40 minutes.
Meanwhile, place the arugula and pine nuts in a blender. Slowly add the oil while blending. Season with salt. Remove the octopus from the pan. Reduce the liquid until slightly thickened.
Mix the polenta with the arugula pesto.
Serve the octopus on a bed of polenta and arugula pesto.