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Octopus Tentacles with Paprika Couscous

17/11/2023

Here is an Italian recipe for octopus tentacles with paprika couscous:

Ingredients

  • Cleaned octopus tentacles, 800 g
  • Pre-cooked couscous, 200 g
  • Vegetable or fish broth, 200 ml
  • Sweet paprika, 1 teaspoon
  • Extra virgin olive oil, as needed
  • Chopped parsley, 1 tablespoon
  • Garlic, 1 clove
  • Salt and pepper to taste

Preparation

  1. Start by cooking the octopus. Bring a pot of water to a boil, immerse the octopus tentacles and cook them for about 45-50 minutes or until they are tender. To check if they are done, try piercing the thickest part of the octopus with a fork, if it enters without difficulty, the octopus is cooked.

  2. In the meantime, prepare the couscous. Heat the vegetable or fish broth in a pot and add the sweet paprika, stirring well. Pour the hot broth over the couscous in a bowl, cover with a lid or clear film and let it rest for about 5 minutes so the couscous can absorb all the liquid.

  3. With a fork, fluff the couscous to prevent any lumps from forming. Add a drizzle of extra virgin olive oil and, if necessary, adjust the seasoning with salt and pepper.

  4. Once the octopus is ready, drain and let it cool slightly.

  5. In a pan, brown some garlic in extra virgin olive oil and then add the octopus tentacles to brown and flavor them, about 2-3 minutes per side. If desired, sprinkle with some paprika to enhance the flavor.

  6. Plate the couscous on a dish and place the octopus tentacles on top. Garnish with fresh chopped parsley.

Curiosity

Octopus is a widely used ingredient in Mediterranean cuisine, especially in Southern Italy, where it is prepared in many ways, such as salads, appetizers, and even as a main course. Remember, the key to tender octopus is slow and long cooking.

For an even more Italian touch, try seasoning the couscous with fresh herbs like basil or mint, for a fresh and aromatic contrast.

Octopus Tentacles with Paprika Couscous