Bavette with octopus and shrimp

Name: Bavette with octopus and shrimp
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4
Ingredients: Linguine pasta 11.25 oz; Shrimps (to clean) 0.9 lb; Cherry tomatoes 12.3 oz; Garlic 1 clove; Parsley 1 tuft; Extra virgin olive oil 3 tbsp; Fine salt to taste; Black pepper to taste; Shrimp bisque (Fumetto di crostacei) (prepared with shrimp scraps) 2.1 cups; Octopus 1.33 lbs; Bay leaves 2 leaves; Juniper berries 4; Garlic 1 clove; Red pepper 5 berries; Fine salt to taste

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537

Calories per serving

Lactose Free

Energy Kcal 537
Carbohydrates g 73.5
of which sugars g 9.4
Protein g 33
Fats g 12.3
of which saturated fat g 2.18
Fiber g 4.1
Cholesterol mg 191
Sodium mg 1004

Difficulty: Average
Prep time: 45 min
Cook time: 1 h 30 min
Serving: 4
Note plus the cooling time of the octopus

PRESENTATION

Bavette with octopus and shrimp is a real standout when it comes to seafood pasta from Liguria, Italy. Really, it's something special. This dish combines tender octopus and juicy shrimp with long, flat Bavette noodles—fresh as it looks. And the secret? It's the ‘risottata’ cooking method. You know, simmering the pasta directly in the shellfish broth. That way, every bite is packed with the sweet and briny flavors of the sea.

The octopus gets slightly golden at the edges, those curly tentacles are super inviting, really makes you want to dig in. While it might feel a bit fancy, it’s perfect for a relaxed get-together or a family meal. In coastal Italy, shrimp and octopus pasta is designed to really really pop with flavor. The risottata method? It plays a big role.

And listen, cooking the pasta right in the seafood broth gives the noodles a moist, rich texture that's hard to get with just water. For Mediterranean food enthusiasts, this offers a classic dish with a twist. Some variations? Swap in prawns or add cherry tomatoes and lemon for a tangy kick. Works great if you want to mix things up.

Even a simple easy seafood pasta with a garlic butter sauce can really highlight the shellfish. Seriously good. Whether you stick with the full Ligurian version or try different toppings, this dish is always a crowd-pleaser. Pair it with a crisp white wine and you’ll get why Italian seafood dishes are beloved for both casual dinners and special occasions.

With its delicate flavors and enticing presentation, this pasta has the core of Italian coastal cuisine—makes every meal feel like a getaway to the beautiful shores of Liguria. And the sauce? Unforgettable.

INGREDIENTS

537

Calories per serving

Linguine pasta 11.25 oz (320 g)

Shrimps 0.9 lb (400 g) - (to clean)

Cherry tomatoes 12.3 oz (350 g)

Garlic 1 clove

Parsley 1 tuft

Extra virgin olive oil 3 tbsp (40 g)

Fine salt to taste

Black pepper to taste

Shrimp bisque (Fumetto di crostacei) 2.1 cups (500 g) - (prepared with shrimp scraps)

for the octopus: Octopus 1.33 lbs (600 g); Bay leaves 2 leaves; Juniper berries 4; Garlic 1 clove; Red pepper 5 berries; Fine salt to taste

Preparation

How to prepare Bavette with octopus and shrimp

To prepare the bavette with octopus and shrimp, first cook the octopus. Place a large pot filled with salted water on the stove and bring it to a boil. Meanwhile, How to Clean and Cook Octopus, turning and emptying the head, removing the beak located at the center of the tentacles with a knife 1, and removing the eyes 2; rinse it very well under cold running water 3.

As soon as the water starts boiling, dip and remove the tentacles several times until they curl (4-5) (they will be much more beautiful to look at once plated), and then finally immerse the entire octopus. Add the seasonings to the water: bay leaf, juniper berries, the slightly crushed garlic clove, and pink peppercorns 6. Cover the pot with the lid, lower the heat to a minimum (the water should just simmer), and let it cook this way for 40 minutes.

Meanwhile, remove the heads and shells from the shrimp 7 and set aside the meat. Prepare a Shellfish Stock with which you will cook the bavette, making them extremely flavorful. Put the butter in a pot and let it melt, then add the thinly sliced garlic, onion, and leek, let them brown, and add the shellfish scraps, remembering to crush the heads well to release the flavorful part of the shrimp. Deglaze with white wine 8 (or with brandy or cognac), then add the cherry tomatoes (optional), boiling water, parsley, chives, pepper, and salt, and pour in 500 g of water 9.

Let it cook on low heat until the liquid is reduced by half, then blend everything 10 and strain it with a fine mesh strainer 11. You have obtained your shellfish fumet 12.

Once cooked, let the octopus cool inside its cooking water, then drain it (13-14) and cut it into pieces 15.

Then also cut the cherry tomatoes into 4 16. In a pan, brown the garlic and the chili pepper, seeds removed and cut into strips, with the extra virgin olive oil 17, then add the cherry tomatoes and salt 18;

let it cook for about 10 minutes, then turn off the heat, remove the garlic 19, add the octopus 20 and finely chopped parsley 21.

Meanwhile, heat a part of the bisque in a large pan (22-23), add the bavette 34 (they should lie comfortably and you should be able to stir them easily).

Cover to the brim with the boiling fumet 25. Stir continuously to prevent them from sticking, gradually add the hot fumet until they are 3 minutes from being cooked 26 (if you run out of fumet before the pasta is done cooking, you can use hot water or light vegetable broth). Meanwhile, cut the shrimp in half lengthwise 27 (if they are smaller, you can leave them whole).

Once your bavette are almost cooked, add the cherry tomato and octopus sauce 28, the shrimp 29 (if they are smaller, you can leave them whole), chopped parsley, and ground pepper. Finish cooking and serve your bavette with octopus and shrimp while still hot 30.