Don’t be afraid to put octopus in the slow cooker!
Expand your palate and enjoy this tender, light meat that tastes similar to chicken.
Add the garlic, and cook, stirring constantly, until fragrant, about 1 minute.
Transfer to a 6-quart slow cooker.
Nestle the octopus into the sauce.
Cover and cook on LOW until the octopus is tender, 5 hours to 5 hours and 30 minutes.
Remove the octopus, reserving the sauce in the slow cooker.
Bring to a boil over high, and boil until reduced to 4 cups, 15 to 20 minutes.
Stir in the pepper.
Spoon about 2 cups of the sauce over the octopus and pasta; sprinkle with the parsley.
Tips
Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker.
Place the oil in the inner pot.
Press SAUTE [Normal], and heat, swirling to coat the bottom of the pot.
Add the garlic; cook, stirring constantly, until fragrant, about 1 minute.
Add the tomatoes and the next 5 ingredients; bring to a boil.
Turn off the cooker.
Nestle the octopus into the sauce.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the octopus is tender, about 5 hours and 30 minutes.
In Step 3, remove the octopus, reserving the sauce in the pot.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
