Don't be afraid to put octopus in the slow cooker! Expand your palate and enjoy this tender, light meat that tastes similar to chicken. This red wine sauce is very rich, briny and deeply flavored, so much so that you only need to serve half of it with the octopus. Source: Everyday Slow Cooker

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high. Add the chopped carrots, celery, and shallots, and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, red wine, tomato paste, salt, thyme, and bay leaf; bring to a boil. Transfer to a 6-quart slow cooker. Nestle the octopus into the sauce. Cover and cook on LOW until the octopus is tender, 5 hours to 5 hours and 30 minutes.

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  • Meanwhile, cook the linguine according to the package directions, omitting the salt and fat, and transfer to a serving platter or bowl, and keep warm.

  • Remove the octopus, reserving the sauce in the slow cooker. Cut the octopus into 1-inch pieces, and add to the pasta; cover with aluminum foil to keep warm. Pour the reserved sauce through a wire-mesh strainer into a medium saucepan to equal 5 cups, discarding the solids. Bring to a boil over high, and boil until reduced to 4 cups, 15 to 20 minutes. Stir in the pepper. Spoon about 2 cups of the sauce over the octopus and pasta; sprinkle with the parsley.

Tips

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.

Nutrition Facts

406 calories; 8 g total fat; 1 g saturated fat; 629 mg sodium. 55 g carbohydrates; 9 g fiber; 9 g sugar; 34 g protein;