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Octopus & Garlic Butter Fettuccine

Octopus & Garlic Butter Fettuccine

Another day and another family dinner. Tonight it is for Wifey & Strawberry Blonde. I dug out some incredible Freemantle Octopus legs from the freezer. I originally sourced these from our ChillaxBBQ BFF Shaun @ Orca, and they are beauties. Huge bloody things. And we had all the other ingredients in the cupboards at home so folks it is absolute #BillWallaceFriendly, but #NotKinibbsyKiddleWagyuFriendly. The recipe idea popped in my head this morning. I am going to brine the octopus bloody low and slow to make it (hopefully) super-tender. These bad boys are getting SIX HOURS in the oven at 100 degrees in some salty water in my French cast-iron pot. That’s it. Nothing else. Just a little saltwater, the raw octopus legs and 3,600 minutes. Shit, I hope this turns out OK? I then plan to make some garlic butter Fettuccine with a little parsley, slice up that octopus and mix it together… Wish me luck…

Octopus & Garlic Butter Fettuccine

Octopus & Garlic Butter Fettuccine
But, of course, I also had to feed Jude Jude. So he had delicious Creamy Cheese Baked Spuds ‘w’ Low and Slow Skirt Steak. Quarter some white spuds and boil to soft in salted water. Pop in a manikin thing, sprinkle with sea salt & cracked black pepper, sprinkle a load of grated cheese over the top and then drizzle double creak all over. In the oven at 180 until the cheese is melted and the top starts to brown. Ding dong!!! The steak was simply sea salt and cracked black pepper over a beautiful 1/2Kg skirt steak. Onto a roasting tray and in the oven for SIX hours at 100 degrees. Looks overdone but believe me this is so moist, tender and flavourful – it was incredible meat, and look at that charred crust – holy shit!!!
Octopus & Garlic Butter Fettuccine
Have a look at that beauty.

Easily enough for four peeps;

  • 1x packet of Freematle octopus legs from Orca
  • 1x handful of Fettuccine
  • 1/2 cup finely chopped parsley
  • 2x Tbsp finely chopped garlic
  • 1x small red onion – sliced thin
  • 1/2 fresh lime
  • 2″ knob of salted butter
  • Sea salt & cracked black pepper

Ready, steady, go…

  1. I used my French cast-iron pot for the low and slow octopus;
    • Rinse the octopus legs in freshwater and pop them in the pot
    • Add about 2 cups of freshwater
    • Sprinkle in some sea salt & cracked black pepper
    • Lid on and in the oven at 100 degrees for six hours – just leave it the fuck alone
  2. 30 minutes before the end of the cooking of the octopus, get a large saucepan half full with water on the gas nd bring to a boil;
  3. Season the water well with sea salt & add in the Fettuccine and cook off until al dente;
  4. Drain, but save a little of the cooking water;
  5. Big fry pan on the heat and throw in the garlic, butter, red onion and sweat it down a little;
  6. Throw in the cooked pasta and the cooking water, mix it round and make sure the pasta gets all coated with the juices;
  7. Slice the octopus legs up to bite-sized pieces and throw them in to and mix around;
  8. Plate up like the picture, and to finish;
    • Drizzle with some Olive oil
    • Squeeze the 1/2 lime over the top
    • Sprinkle the finely chopped fresh parsley all over like in the picture
  9. And that is that…

The six hours low and slow really worked as the octopus was super-soft. Hardly chewy at all in fact. Your Gran with her teeth out could eat this with ease. It’s actually a simple dish to make too. You just need the patience for the waiting time. Feedback from Wifey, Strawberry Blonde and #1 was excellent. So, I think I’ll be following this octopus cooking methodology again and again. You could add herbs and spices in the brine too, making it a six hour marinate and cooking process – now there’s an idea. This version though was Octopus & Garlic Butter Fettuccine, and she was a beauty – ENJOY!!!

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