Octopus in Umido

Serves 4

2 lbs. octopus
2/3 lb. mature tomatoes
1 garlic clove
parsley
chili pepper
1/2 cup white wine
olive oil
salt
pepper

Preparation:

1. Clean the octopus, removing the intestines, eyes, and beak.
2. Wash, dry, and chop into 1 1/2 inch pieces.
3. In a pan, saute the garlic, pepper and parsley in 8 tbs. of olive oil.
4. While the garlic browns, add the octopus and after a few minutes add the wine.
5. When it evaporates, add the tomatoes (after they have been peeled and chopped), salt, and pepper and cook on low heat for about one hour.

Serve warm.

Octopus in Galera

Serves 4

2 lbs. octopus
2 garlic cloves
parsley
olive oil
salt
pepper

Preparation:

1. Clean the octopus and remove the intestines, eyes, and beak.
2. Wash, dry and chop the octopus into bite-sized pieces
3. In a pot, saute 12 tbs. of oil with chopped garlic and parsley.
4. Before the garlic browns, add the octopus, salt, and pepper.
5. Cover with a lid and cook slowly, for about 30 minutes, stirring often.

Serve hot, lukewarm, or cold.

Octopus alla Luciana

Serves 4
 
4 octopus (about 1/2 pound)
2 garlic cloves
parsley
olive oil
salt
pepper

Preparation:

1. Clean the octopus and remove the intestines, eyes, and beak (leave the skin and tentacles intact).
2. Wash, dry and put the octopus in a crock.
4. Sprinkle with 12 tbs of olive oil, salt and pepper to taste and add the garlic and a sprig of parsley.
5. Cover with a lid and, using a very low heat let it simmer for about one hour.

It can be served hot, lukewarm, or cold. It works well as an appetizer.

This recipe appears to have come from the famous neighborhood of Santa Lucia in Naples, which would explain the origin of the name.

You can also cook it with tomatoes and/or spinach.

Squid Ink Risotto

I had this in Venice and I thoroughly enjoyed it. Not only that, but when I got back I was thrilled to find out that my host mom had a recipe for this dish. It is truly delicious. 

11 oz. rice
2 lb. squid
1 cup vegetable broth
3 chopped shallots
6 tbs. extra virgin olive oil
3 anchovies 
2 chili peppers
2/3 cup white wine
3 peeled and chopped tomatoes
2 garlic cloves
4 tbs chopped parsley
salt, pepper

1. Clean the squid by removing the outer skin, cutting the back from head to tail and extract the bones. Open the cut and take out the ink bag and remove the innards.
2. Rinse the squid under cold running water and pat dry with paper towels. Cut the tentacles above the eyes and remove the beak, then cut the squid into 1/4 inch strips.
3. Cook the chopped anchovies with 3 tablespoons of oil, add the squid and fry with garlic and chillies. Pour in half of the wine and let it evaporate. Add in 1/4 cups of water and reduce the mix.
4. Cook the rice with the shallots and the remaining oil. Pour the wine and add the broth. When it is half cooked, add the tomatoes and squid ink. Add the squid and then add the parsley, salt and pepper. 

Pasta with Clam Sauce

2 cups spaghetti
2 cups fresh shelled clams
4 anchovies
2 garlic cloves
1 sprig of parsley
1 cup dry white wine
salt
pepper or chili pepper
oil

Preparation

1. Fry minced garlic in a pan with some oil and anchovies (crushed with a fork).
2. Add the clams and cook for ten minutes.
3. Add thee wine, and when it evaporates add the parsley and pepper and mix.
4. Boil the pasta and cook al dente.
5. Remove the pasta and put it in a bowl and toss with the clam sauce.

Seafood Canapes

Serves 6

6 oz. squid
6 oz. shrimp
1 egg
1 garlic clove
1 tbs. chopped parsley
2 tbs. breadcrumbs
3 tbs extra virgin olive oil
salt and pepper, to taste
serve with bread

Preparation


1. clean and gut the squid, remove skin, eyes and beak. Peel the shrimp and remove the black thread (intestines) using a toothpick.
2. Chop the squid and shrimp well, mince the garlic and parsley then combine with the seafood.
3. Beat the egg in bowl, add the seafood mixture and then add the breadcrumbs, oil, salt and pepper.
4. Cut the bread into the finger-thick slices and spread with the well-blended seafood mixture.
5. Put the canapes on an oven sheet and bake at 390 degrees F until golden.
6. Serve hot on bread.

Mussels au Gratin

Serves 6

2.2 lbs. mussels
3 tbs. breadcrumbs
1 lemon
2 garlic cloves
1 tbs chopped parsley
2 tbs extra virgin olive oil
salt and ground chili pepper, to taste


Preparation

1. Scrub the mussels with a stiff brush. Tear off the beards. Rinse thoroughly under running water and then put the mussels into a pan without water; cover and cook over a medium flame until they open.
2. For the stuffing, in a bowl combine the breadcrumbs, the juice and grated zest of the lemon, salt, chili pepper, the chopped parsley and the juice from the garlic.
3. Put the open mussels on a baking sheet, discard the empty half shells.
4. Spoon the stuffing onto each mussel, and put them under the broiler at 390 degrees F; they are ready when a nice golden crust has formed.