Paccheri with Octopus and Potatoes

Name: Paccheri with Octopus and Potatoes
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4
Ingredients: Paccheri pasta 11.3 oz; Octopus 1.75 lbs; Potatoes 0.9 lb; Shallot 3.5 oz; Water 0.85 cup; Lemon juice 1 ½ tbsp; Parsley 1.1 oz; Green Peperoncino 1 pinch; Extra virgin olive oil to taste; Fine salt to taste

Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 40 min
Serving: 4

PRESENTATION

Paccheri with octopus and potatoes builds on a traditional pairing that already works, then makes it elegant. The potatoes become a velvety, lemon-scented cream — smooth enough to coat the pasta's wide tubes — while the octopus brings firm, tender contrast and a clean, delicate flavor. Paccheri earns its place here specifically because it holds that cream so well, turning each bite into something substantial rather than just dressed. It's a seafood first course that feels both grounded and refined, the kind of dish that looks like it took more effort than it did and tastes exactly as good as it sounds.

Parsley powder finishes the dish with a concentrated aromatic note and a clean stripe of color — a chef's touch that lifts the whole plate without adding complexity or fuss. The contrast between the silky potato cream and the tender octopus is what keeps the dish interesting from first bite to last. Refined without being precious, it's exactly what you want on the table for a romantic dinner or a night worth celebrating.

How to prepare Paccheri with Octopus and Potatoes

To prepare the paccheri with octopus and potatoes, first clean the octopus by removing the eyes and beak 1. Dip the octopus tentacles in boiling water 2-3 times to curl them 2, then let it cook for about 40-50 minutes. After this time, check that the meat is tender by inserting a knife between the head and tentacles, then drain and let cool on a cutting board 3.

In the meantime, prepare the potato cream: clean and chop the shallot 4, then peel the potatoes and cut them into 3/4-inch cubes 5. Pour the shallot into a saucepan with a drizzle of oil 6, salt, and let it fry over medium-low heat for about 5 minutes.

Once wilted, add the potatoes 7 and brown for another 5 minutes. Cover with water 8 and cook for another 10-15 minutes or until they are tender 9.

Blend with an immersion blender 10 to obtain a smooth and homogeneous cream, then adjust the salt. Add the lemon juice 11 and blend again to combine 12; if necessary, you can thin it further with a splash of water. Set aside.

Now spread the washed and dried parsley in a microwave-safe dish 13 and cook at 800W for 30 seconds at a time until it is completely dry; it will take 2-3 minutes 14. Let it cool, then blend with a coffee grinder to obtain a fine powder (alternatively, you can use a knife) 15. Set aside.

Take the now cold octopus and slice it diagonally to create rhombuses approximately the same length as the paccheri 16. Heat a drizzle of oil in a pan, add the octopus 17, and sauté over medium heat for about 5-6 minutes. Once it is well roasted 18, set it aside.

Cook the paccheri in boiling salted water 19. Meanwhile, pour the potato cream into the same pan in which you cooked the octopus, heat it over low heat, and dilute with a ladle of pasta cooking water 20. Drain the paccheri al dente into the pan with the potato cream 21, add another splash of cooking water, and mix gently.

At this point, toss with a drizzle of oil 22, add the octopus 23 and mix everything well 34.

Plate and finish with the parsley powder 25 and chili powder 26, using a sieve to distribute it better. Your paccheri with octopus and potatoes are ready to be served 27!