Octopus

pre-cooked octopus (about 300 grams) • small red onion (such as Tropea) • red wine (about 60 ml) • tomato purée (about 250 ml) • medium eggplant • Water, • Salt, • fresh hot chili pepper (optional)

large frozen octopus • shrimp • celery stalk • carrot • leek • white vinegar (30 ml) • carrot • fennel bulbs • celery hearts • radishes • avocado • green apple •

fettuccine (300 grams) • octopus (1 kg) • medium zucchini • dry white wine (60 ml) • garlic clove • Red pepper flakes, to taste • Fresh mint, to taste • Salt • Extra virgin olive oil

spaghetti (250 grams) • baby octopus • large prawns • tomato sauce (about half a bottle, 200 ml) • extra virgin olive oil

fresh octopus (1 kg) • white vinegar (60 ml) • Water (for boiling) • bay leaf • Salt (to taste, after cooking) • Olive oil • Salt • Lemon • Parsley • Green olives • Italian-style pickled vegetable salad (insalata capricciosa) • Salt •

baguette roll • octopus tentacles • potato • garlic clove • To taste, parsley • To taste, salt • To taste, black pepper • margarine (20 grams) • white wine (about 60 ml)

whole octopus tentacles • octopus tentacle tips • cherry tomatoes • garlic clove • olive oil • capers salt, to taste • water (600 ml) • instant white polenta (100 g) • rosemary • parsley • large sage leaf

octopus (2 kg) • To taste, tomatoes • To taste, salad greens • avocados • potatoes • blanched unsalted almonds (200 grams) • bread baskets (see recipe link) • extra virgin olive oil (150 ml) • soy sauce (80 ml) • Juice of 1 lemon • Freshly ground black pepper, to taste • Salt, if needed

cooked octopus (300 grams) • penne, rigatoni, shells, or paccheri pasta (200 grams) • fresh Tropea onion (or substitute with a sweet red onion) • datterino tomato sauce (400 ml) • Fresh chili pepper • fresh parsley

mixed seafood (squid, small fish, shrimp, baby octopus, etc.) (about 800 grams) • Flour: 1 part all-purpose flour and 2 parts semolina flour • Even better if you use rice flour • Sunflower oil or oil suitable for frying • stainless steel sieve for dusting off excess flour and a slotted spoon for removing seafood from the oil • Large, deep pot • White, unprinted paper towels

octopus (about 600 grams) • tomato purée (about 600 ml) • tomato paste • water (about 120 ml) • garlic clove • To taste, onion • chili pepper • Olive oil, • Salt and pepper, to taste • Chopped parsley • cognac • spaghetti (about 500 grams)

For cooking the octopus: • octopus (about 2.2 lbs / 1 kg) • onion • celery stalk • carrot • bay leaves • mini plum tomatoes (about 700 grams) • garlic cloves • Fresh rosemary, • mini sweet peppers, assorted colors (about 400 grams) • pine nuts (about 1/4 cup or 40–50 grams) • Salt-packed capers, •

octopus (about 4 1/2 lbs or 2 kg) • Water for boiling the octopus • bay leaves • Salt, to taste • vinegar (120 ml) • Chopped parsley, to taste • small garlic clove • Balsamic vinegar, to taste

bucatini or spaghetti (180 g) • octopus (400 g) • crushed peeled tomatoes (300 g) • Olive oil, • Celery, parsley, onion, and carrots for the soffritto • Salt,

octopus • medium carrot • celery stalk • small onion • garlic clove • Chopped fresh parsley, to taste • calamarata pasta (about 400 grams) • Extra-virgin olive oil, • tomato sauce • Salt, to taste • red wine (about 60 ml)

all-purpose flour (about 250 grams) • Cold water, • egg • octopus (about 200 grams) • cuttlefish (about 100 grams) • Clams, cleaned, • Olive oil • Garlic • Cherry tomatoes • White wine • Parsley

piadina flatbreads made with extra virgin olive oil • frozen cooked octopus pieces • burrata cheeses (about 3.5 oz/100 grams each) • pesto (about 100 grams) • Sun-dried tomatoes in oil and arugula, • Extra virgin olive oil and salt,

FOR 2 quarts Potage Parmentier • potatoes, peeled and diced • leeks, thinly sliced (including green tops) • water • salt • (about 1.75 oz/50 g) heavy cream • (about 1.5 oz/40 g) softened butter • FOR the risotto • (about 14 oz/400 g) Carnaroli rice • octopus • leek • salt •

Octopus: 1 (about 2.2–3.3 lbs / 1–1.5 kg) • Avocado: 1 ripe • Pistachios: 10–15 whole or 1 small bag of chopped pistachios • Stracciatella or Burrata cheese: about 7 oz (200 grams) • Bread: 4 sandwich rolls (such as kaiser or Italian rolls, about 3.5 oz / 95–100 grams each) • Mint leaves: 10–15 • Extra virgin olive oil • Salt • Black pepper

octopus (1 kg) • salmorejo (500 ml) • rustic bread • Extra virgin olive oil

octopus (about 500 grams), 2 carrots, 2 celery stalks, 1 onion, whole peppercorns • Juice of 1 lemon, salt, olive oil, parsley, savory, lemon balm, fennel fronds

octopus (about 1 kg) • lemons • Salt, to taste • Black pepper, to taste • tablespoons extra virgin olive oil

baby octopus (about 1 kg) • bread • small bunch fresh parsley • Ground ginger, to taste • Black pepper, to taste

paccheri pasta (about 180 grams) • squid • small octopus • mixed mussels, clams, and cockles (about 300 grams) • salmon fillet • small shrimp (about 150 grams) • large shrimp • cherry or grape tomatoes (about 250 grams) • Garlic • Olive oil • Red pepper flakes • Fresh parsley •

troccoli pasta (about 380 grams) • mussels (about 400 grams) • octopus • shrimp (about 200 grams) • baby cuttlefish • cherry tomatoes • Chopped fresh parsley, to taste • Salt and pepper, to taste • Extra virgin olive oil, to taste • garlic clove • dry white wine (about 100 ml)

mussels (300 g) • clams (200 g) • squid (or European flying squid) (100 g) • octopus (100 g) • onion • Olive oil • Fresh parsley • Salt and pepper • spaghetti or linguine (200 g)