Thursday, May 28, 2009
Gigli Pasta with Octopus & Soft Shell Crabs in Iberico Sauce
Around the middle of May is always a favorite time of mine. Not only is my birthday then but also comes the influx of the elusive soft shell crab. This is an interesting recipe that combines great quality seafood and pasta with some Spanish flare.
TT = to taste
1x Basic Pasta Dough – Gigli Recipe
1x Iberico Sauce
12-16 oz Baby Octopi, beak, eyes & ink sack removed
5 Soft shell crabs
2T Olive Oil
3 Shallots, peeled & chopped
2 garlic cloves, thinly sliced
12 green sicilian olives, pitted
6 oz cured Chorizo or Abruzzese sausage, ½” dice.
½ c. dry white wine
1 28oz can San Marzano Tomatoes, crushed by hand
2-3t Pimenton (Smoked Spanish Paprika)
1 Bay leaf
1 pinch saffron
TT black pepper
1/4 c flat leaf parsley, finely chopped
Heat olive oil in sauce pan over medium-low heat
Add shallots & garlic and saute for 5 minutes
Add olives and chorizo and saute for 2 minutes
Add wine, tomatoes with juices , pimenton, cayenne, bay leaf & saffron and bring to boil.
Lower heat to simmer and cook for 20-30 minutes until thick
Season to taste with salt and pepper if needed.
Bring 1 gallon of water and a small handful of sea salt & the octopi to a boil and cook for 15 minutes
Remove octopi and cut into bite size pieces, keep the cooking water
Roll pasta out to second thinnest setting
Cut sheets into right triangles - 1.5"X3"X2.5"
Fold two thirds of the longest side back
Rotate shorter side inward, while wrapping folded side around the forming cone
Then press and seal at the bottom
Once all pasta is done, return octopi cooking water back to boil
Add Sauce to large saute pan with the soft shell crabs and bring to simmer
Cook the sauce until the crabs are done
Add the octopi to the sauce to heat through
Once water is boiling, add pasta and cut until it rises, about 1 minute.
Transfer pasta along with a little of the cooking water to the sauce and toss together.
Taste for seasoning and adjust if necessary, then remove bay leaf.
Transfer pasta to individual plates and serve immediately