- 1 Octopus (ready to cook, approx. 800 g)
- 300 g cocktail tomatoes
- 6 garlic cloves
- 100 g pitted black olives
- 10 g capers
- 1 small red chili pepper
- 1/2 bunch parsley
- 4 tbs olive oil
- 400 g Rigatoni (large tube pasta)
1. Cover octopus with cold water in a bowl and soak for about 15 minutes.
2. Halve the cocktail tomatoes. Peel garlic cloves, leaving two cloves whole and finely chop the rest. Also finely chop olives and capers. Finely chop chili, chop parsley and set aside.
3. Add half of the olive oil to the pot along with the tomatoes, olives, capers and whole garlic cloves. Heat the pot on highest level up to the roasting window, turn to a low level and roast everything a bit.
4. Remove the octopus from the water and also place it in the pot. Put on the Secuquick softline and close it.
5. Heat the pot on highest level up to the turbo window, switch to a low level, and cook for about 7 minutes in the turbo area.
6. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.
7. Remove octopus from pot, let cool slightly and cut into bite-sized pieces.
8. Add rigatoni to the vegetables and cooking liquid in the pot and stir well. Put the Secuquick on again and close it.
9. Heat the pot at the highest level up to the soft window, switch to a low level, and cook for approx. 8 minutes in the soft area.
10. Depressurize the pot with Secuquick at the end of the cooking time and remove Secuquick. Stir everything well and leave to infuse for another 10 minutes with the normal lid.
11. Add remaining olive oil and pulpo pieces to the pan. Heat the pot on highest level up to the roasting window, switch to a low level, add chopped garlic and fry everything for about 3 minutes.
12. Serve the pasta together with the fried pulpo and sprinkle with chili and parsley.
This recipe has been tested and approved by AMC.