Paccheri with Octopus and Potatoes
- Lactose Free
- Difficulty: Average
- Prep time: 30 min
- Cook time: 1 h 40 min
- Serving: 4
PRESENTATION
Paccheri with octopus and potatoes is like a big Italian hug. Seriously. This dish brings everything people love about Southern Italian food—fresh ingredients and comforting flavors that are both fancy and cozy. Pretty simple but oh so tasty. This octopus pasta recipe really shows off the natural sweetness of tender octopus, paired with creamy, lemony potatoes that practically melt into the paccheri pasta. The potatoes get mashed into this smooth base, giving the dish a rich texture that just hugs every bite. Plus, a sprinkle of parsley powder on top adds a burst of color and a fresh herbal note. It looks like something straight out of a seaside restaurant in Naples or the Amalfi Coast. I mean, a little rustic, a little elegant—definitely makes a regular night feel special.
What makes this paccheri with octopus and potatoes different from other Italian seafood pasta dishes? It’s the way it blends simple ingredients into something really impressive. Folks in Southern Italy have always known that moist octopus and softly cooked potatoes are a winning combo. And you know, when you add that hit of zesty lemon? Wow. The silky potato cream helps the pasta cling to every flavor. The octopus stays tender and juicy, never rubbery.
This dish isn’t just for big family feasts. It’s pretty much a go-to for romantic dinners or special occasions—because it looks gorgeous and feels like a real treat. Whether you’re into classic Mediterranean seafood recipes or just want to try something different, this octopus and potato dish shows how common ingredients can become something really, really elegant. With a balance of creamy and fresh flavors, and that Italian knack for mixing seafood with pasta, you get a plate that tastes both comforting and super special.
So here's the deal: this dish is a celebration of the easy joys of the Southern Italian coast. Every bite takes you closer to the sea. And really, who wouldn't want that?
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- INGREDIENTS
- Paccheri pasta 11.3 oz (320 g)
- Octopus 1.75 lbs (800 g)
- Potatoes 0.9 lb (400 g)
- Shallot 3.5 oz (100 g)
- Water 0.85 cup (200 g)
- Lemon juice 1 ½ tbsp (20 g)
- Parsley 1.1 oz (30 g)
- Green Peperoncino 1 pinch
- Extra virgin olive oil to taste
- Fine salt to taste
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!