Slow-Cooker Octopus With Red Wine Sauce Over Linguine Recipe

Cooking Directions

• STEP 1.Start by cleaning the octopus, removing the beak and eyes, and rinsing it thoroughly.
• STEP 2.In a slow cooker, combine the octopus, red wine, garlic, onion, bay leaves, and herbs.
• STEP 3.Cook on low heat for 4-6 hours, or until the octopus is tender and easily pierced with a fork.
• STEP 4.Remove the octopus from the slow cooker and set aside.
• STEP 5.Strain the cooking liquid and transfer it to a saucepan.
• STEP 6.Simmer the cooking liquid until it reduces and thickens into a sauce.
• STEP 7.Meanwhile, cook the linguine according to package instructions until al dente.
• STEP 8.Slice the octopus into bite-sized pieces.
• STEP 9.Serve the linguine topped with the octopus pieces and drizzle with the red wine sauce.
• STEP 10.Garnish with fresh herbs, if desired, and serve hot.

Cooking Tips

• Make sure to clean the octopus thoroughly to remove any sand or debris.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the cooking liquid.
• For added flavor, you can marinate the octopus in the red wine sauce overnight before cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a saucepan over low heat, adding a splash of water or broth to prevent drying out.
• Serve the leftovers with freshly cooked linguine or use them as a topping for salads or sandwiches.