The dish that I propose to you today, Musky Octopus with Peas, is a typical main dish of Italian cuisine, which combines the slightly savory flavor of mollusks with the sweet one of fresh peas.
Now that summer is approaching, more and more often I feel the desire to taste exquisite fresh fish dishes.
Today, for example, I was in my favorite market in Rome, the Trionfale Market, a place where every time I get lost among the many stalls and there is plenty of choice.
I went there with the idea of buying a nice fish to do in the oven but the fishmonger (Maria la Pugliese) instead proposed to me some Musky Octopus that had arrived just this morning!
As I am confident of Maria’s advice, I did not miss the opportunity to put this delicacy on my table.
If you don’t know them, Musky Octopus are cephalopod mollusks, rich in beneficial properties and low in calories, rich in vitamins and proteins.
Be careful, however, going to the fish market can hide pitfalls and if you are not good at distinguishing the various species, you may be fooled. It can happen, for example, that to exchange octopus for musky octopus, but the first has tougher meat, so if you are unsure always ask for advice.
On this my Maria reassures me confidently, Octopus, besides being bigger, has tentacles arranged in two rows, while Musky Octopus has only one row of tentacles!!
Last tip: pay attention to the cleaning of musky octopus, if you are not practical you can have them cleaned by your trusted fishmonger, the claw must be eliminated and the hat emptied.
Musky Octopus with Peas
Musky Octopus with Peas, is a typical main dish of Italian cuisine, which combines the slightly savory flavor of mollusks with the sweet one of fresh peas.
Ingredients
- 1 kg. musky octopuses
- 500 gr. peas
- 2 shallots
- 1 garlic clove
- 1/2 glass white wine
- 1 cup warm water (or vegetable broth)
- 2 sp. extra virgin olive oil
- salt
Instructions
Wash Musky Octopuses under running water, remove the skin, the claw, the eyes, and emptying the head.
Chop the shallot and the garlic clove and let it brown in a fairly large pan with 2 tablespoons of oil.
Pour octopuses into the pan, let them stir for about 1 minute at high temperature, and blend with the wine.
Add the shelled and cleaned peas into the pan, with half a glass of water or vegetable broth.
Then adjust with salt, low the flame and let cook covered.
Cook for about 20 minutes, until the musky octopuses are soft, adding more water or broth if needed.
Serve hot joining the taste with an icing glass of white wine!!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 606Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 240mgSodium: 1305mgCarbohydrates: 35gFiber: 8gSugar: 9gProtein: 82g
I hope you’ve loved this recipe as much as I do!
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