Octopus fideuà with garlic mayonnaise
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 6 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Thick noodles dry, for fideuà 300 g
- Cooked Octopus drained 800 g
- Spring Onion 120 g
- Garlic 6 g sofrito and 3 g mayonnaise 9 g
- Tomato sauce 100 g
- Fish stock 900 ml; reserve 150 ml 900 g
- Extra virgin olive oil 30 g sofrito and 120 g mayonnaise 150 g
- Pasteurised egg 50 g
- Vinegar 15 g
- Saffron 0.1 g
- Sweet paprika 2 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Toast the noodles in a dry ovenproof casserole for 3–4 minutes, stirring. Set aside. Soften the chopped spring onion and 6 g garlic in 30 g oil for 7 minutes. Stir in the paprika and saffron for 20 seconds, then add the tomato sauce.
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Pour in 750 ml hot fish stock and add the noodles. Simmer for 8 minutes. Slice the octopus, reserving the tentacle tips, and add it. If more liquid is needed, use some of the reserved 150 ml stock.
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Arrange the tentacle tips on top and bake at 220°C for 3–5 minutes until the pasta is tender and the octopus thoroughly hot. Adjust the time to the noodle thickness and packet instructions.
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For the mayonnaise, blend the pasteurised egg with the remaining 3 g garlic, vinegar, remaining 120 g oil and a pinch of salt in a narrow jug. Keep the blender at the bottom until thick, then lift slowly. Serve the fideuà with parsley and the mayonnaise divided on the side.
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