Slow-Cooker Octopus with Red Wine Sauce Over Linguine
Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the chopped carrots, celery, and shallots, and cook uncovered, stirring occasionally, until softened and beginning to brown. Add the garlic; cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes and the next 5 ingredients; bring to a boil. Turn off the cooker. Nestle the octopus into the sauce. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the octopus is tender, about 5 hours and 30 minutes. Complete Step 2. In Step 3, remove the octopus, reserving the sauce in the pot. Pour the reserved sauce through a wire-mesh strainer into a medium saucepan to equal 5 cups, discarding the solids. Finish Step 3.