Seafood Spaghetti

Ingredients for Seafood Spaghetti

• 900g cleaned frozen octopus, thawed and rinsed

• 475ml water

• 1 Turkish or 1/2 California bay leaf

• 1 (14- to 425g ) can whole tomatoes in juice, drained, reserving juice, and coarsely chopped

• 2 tablespoons chopped basil

• 2 tablespoons extra-virgin olive oil

• 3/4 cup packed basil leaves

• 1/4 cup extra-virgin olive oil

• 1 tablespoon unsalted butter, softened

• 450g spaghetti

• 6 garlic cloves

• 80ml extra-virgin olive oil

• 450g large prawns in shell, peeled, leaving tail fan attached, and deveined

• 350g cultivated mussels, rinsed

• 350g baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole

• Equipment: a pressure cooker

How to make Seafood Spaghetti

Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoons salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 120ml cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.

Simmer tomatoes with their juice, basil, and oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.

Purée basil, oil, butter, and 1/2 teaspoons salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.

Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 5.7L water) until al dente.

Meanwhile, purée garlic and oil in cleaned blender until smooth. Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add oil mixture, then immediately add octopus, prawns, and mussels and sauté, stirring occasionally, until prawns are browned on edges and mussels begin to open, 2 to 3 minutes. Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and prawns are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.

Drain pasta and return to pot. Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil purée.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.