Bavette with Octopus and Shrimp
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Linguine (or Bavette) | 320g |
| Shrimp | 400g |
| Cherry tomatoes | 350g |
| Garlic | 1 clove |
| Fresh parsley | 1 bunch |
| Extra virgin olive oil | 40g |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
| Shellfish stock (fumetto di crostacei) | 500g |
| Octopus | 600g |
| Bay leaves | 2 leaves |
| Juniper berries | 4 berries |
| Garlic (for octopus cooking) | 1 clove |
| Pink peppercorns | 5 |
| Fine salt | To taste |
Instructions
Preparing the Octopus:
Begin by preparing the octopus. Place a large pot of salted water on the stove and bring it to a boil. While waiting for the water to heat, prepare the octopus by removing the head and cleaning it thoroughly. Be sure to remove the central beak of the tentacles with a small knife.
Once the water comes to a boil, dip the tentacles of the octopus in the boiling water several times (about 4-5 dips) to help them curl up nicely. Then, fully submerge the octopus in the water. Add the aromatics: bay leaves, juniper berries, a clove of garlic lightly smashed, and the pink peppercorns.
Cover the pot, lower the heat to a simmer (the water should be gently bubbling), and let the octopus cook for about 40 minutes.
Making the Shellfish Stock:
While the octopus is cooking, remove the heads and shells from the shrimp. In a separate pot, combine the shrimp shells with water and bring it to a simmer. Let the liquid reduce by half, then blend the mixture until smooth. This will create your flavorful shrimp stock, or fumetto di crostacei.
Finishing the Octopus:
After the octopus has cooked, allow it to cool slightly in its own cooking liquid. Once cooled, remove the octopus and chop it into bite-sized pieces. Set it aside. Also, cut the cherry tomatoes into quarters.
Cooking the Sauce:
In a large pan, heat some extra virgin olive oil and sauté a clove of garlic and a sliced chili pepper (seeds removed) until fragrant. Add the cherry tomatoes and a pinch of salt, and let the tomatoes cook down for about 10 minutes, until softened and saucy. Once the sauce is ready, remove the garlic clove and set the pan aside.
Cooking the Pasta:
While the sauce is simmering, bring the shellfish stock to a boil in a large pan. Add the linguine (or bavette) and cook them according to the package instructions, stirring occasionally. As the pasta nears the end of its cooking time (about 3 minutes from being done), gradually add more of the hot shellfish stock to the pan, stirring continuously to prevent sticking and to allow the pasta to soak up the flavors.
Combining the Dish:
Once the pasta is almost al dente, add the tomato sauce, chopped octopus, and shrimp to the pan with the pasta. Stir everything together to combine the ingredients well. Allow the pasta to finish cooking in the sauce, absorbing all the delicious flavors.
Serving:
Sprinkle chopped fresh parsley over the dish and serve immediately while hot. Enjoy this delightful, seafood-rich pasta dish that pairs beautifully with a glass of white wine!
This Bavette with Octopus and Shrimp is an elegant, yet comforting first course, perfect for seafood lovers. The sweetness of the shrimp and the tenderness of the octopus, combined with the fresh tomato sauce, create a vibrant dish that will impress your guests at any dinner gathering. The key to this recipe is ensuring the octopus is tender and the pasta is perfectly cooked in the flavorful shellfish stock. Enjoy!
