Main ingredients 🥩
PastaBaby octopusGarlicCheongyang chiliMinariPepero-nchinoWhole peppercornsSun-dried tomatoesCrab stock cubesButterExtra virgin olive oil
Striker Chef's Spicy Baby Octopus Oil Pasta
An oil pasta bursting with the spicy triple kick of pepper, cheongyang chili, and pepero-nchino, the tender texture of seasonal baby octopus, and the fragrant aroma of minari.
🙋 Recommended for
- ⭐ Those who want to enjoy seasonal baby octopus in the most tender and luxurious way.
- ⭐ Those who want a flavorful oil pasta with a kick that stimulates the appetite.
Ingredients needed 🛒1 servings
- 1 serving pasta
- 6-7 cleaned baby octopus
- 5-7 cloves garlic
- 1 cheongyang chili
- 1 handful minari
- 3-4 pepero-nchino
- To taste whole peppercorns
- 3-4 pieces sun-dried tomatoes
- 2 crab stock cubes
- 1 tbsp butter
- Plenty of extra virgin olive oil
Recipe 🍳
- Thinly slice the garlic and finely chop the cheongyang chili. Separate the leaves and stems of the minari and cut them.
- Clean the baby octopus, cut into bite-sized pieces, and thoroughly pat dry.
- Generously coat a pan with olive oil, add the sliced garlic, and gently infuse the oil over medium heat.
- As the garlic begins to turn golden, coarsely crush or grind the whole peppercorns and add them to the oil to release their aroma.
- Add the cheongyang chili and pepero-nchino to infuse a spicy aroma, then lightly stir-fry the prepared baby octopus.
- When the baby octopus is slightly curled and about 80-90% cooked, immediately remove it to a separate bowl to prevent it from becoming tough.
- In the oil used for the octopus, add water and 2 crab stock cubes, then bring to a boil to create the pasta sauce base.
- Add the cooked pasta, minari stems, and finely chopped sun-dried tomatoes to the sauce. Simmer until the sauce thickens and emulsifies.
- Once the liquid has reduced, add the minari leaves, the reserved baby octopus, and 1 tablespoon of butter. Turn off the heat and quickly toss in the residual heat to finish the sauce.
- Twirl the pasta onto a plate, arrange the baby octopus, minari, and tomatoes attractively on top, and drizzle with the sauce to finish.
- Slice garlic evenly, separate minari stems and leaves, and cut baby octopus into bite-sized pieces.
- Heat olive oil in a pan, sauté garlic, then add whole peppercorns, cheongyang chili, and pepero-nchino for spicy aroma.
- Add baby octopus and stir-fry briefly, then remove immediately for a tender texture.
- Boil water and stock cubes in the oil, then add pasta, minari stems, and sun-dried tomatoes, simmering until reduced.
- Turn off heat, add minari leaves, baby octopus, and butter, then quickly emulsify with residual heat to finish.
Cooking tips 💡
- The key to oil pasta is to slice the garlic uniformly. This ensures the garlic infuses the oil evenly without burning.
- Baby octopus becomes tough if overcooked. Remove it as soon as it slightly curls and toss it with residual heat at the end for a tender texture.
- If using baby octopus with roe, the heads and tentacles cook at different rates. Separate the heads, cook them halfway, then add the tentacles.
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