I recently started volunteering at the Van Nuys courthouse as a mediator. Van Nuys is the next suburb over from where I was born and grew up, in the San Fernando Valley. My first experience with the Van Nuys courthouse was in high school when I and five of my friends very nearly got expelled after being caught for ditching our internship there. I haven’t always been an angel.
On my way home from court the other day I spotted a Vallarta market and I cannot resist an ethnic market. I stopped in for some carne asada and came out with bags of dried chili peppers, tamarindo, guavas, jamaica, piloncillo, spices, saladitos (an old favorite), cheap dried beans, and a surprise find: baby octopus (previously frozen but that’s the way you’ll usually find it). And unlike shopping at my love it/hate it Whole Foods, this octopus set me back a whopping $4.99.
I’ve been pseudo obsessed with octopus since falling all over myself after ordering it twice at different small plate restaurants: first at the Basque focused eatery called Racion, which has quickly become my new favorite Pasadena restaurant; and second at the much hyped (but well-deserved) Voltaggio haunt ink. Unlike your typical chewy octopus sushi, the octopus I had at these restaurants were tender, juicy, and really really tasty.
Inspired more by the flavors of the dish I had at Racion, and the duck sausage from Harmony Farms that I needed to use up in my fridge, this is what I came up with: baby octopus with duck sausage in a tomato wine sauce, served over fregola sarda (toasted) pasta with a side of sauteed broccoli rabe. And if I can brag for a quick sec, this was one of the best pasta type dishes I’ve ever concocted.
Next time you spot octopus at your local Vallarta, don’t be afraid of it. The dish I prepared was no more trouble than making a decent tomato sauce. And cooking and eating octopus for dinner really makes you feel daring and exotic, if just for an hour.
Braised baby octopus with duck sausage in tomato sauce
Serves | 2 |
Prep time | 15 minutes |
Cook time | 2 hours |
Total time | 2 hours, 15 minutes |
Meal type | Main Dish |
Ingredients
- 1lb baby octopus (Large octopus also works but you may need to cook longer)
- 4 cloves garlic
- 14oz can italian crushed or diced tomatoes (San Marzano preferred or another high quality canned tomato, fresh works too if in season)
- 1 cup white wine
- 2 tablespoons honey
- 1/4 cup italian parsley (chopped)
- 2 teaspoons oregano (fresh, or 1-2 tsp dried)
Optional
- 1/2lb duck sausage (or any narrow diameter hard salami)
- 2 tablespoons capers
- 1/2 teaspoon chili flakes
- 1 handful canned black olives
- parmesan cheese (fresh, grated)
Note
Inspired by and adapted from this recipe, which originates from Puglia in Southern Italy. I added the black olives and sausage to give it a little more Italian flair and flavor. Sausage will add some saltiness to your sauce, so go light on the salt and adjust as needed after the sauce reduces and comes together.
Directions
