Braised Octopus with Short Pasta (The "Melomeno" Way)

Braised Octopus with Short Pasta (The "Melomeno" Way)

Servings: 4-6 | Prep Time: 15 mins | Cook Time: 60-70 mins

 Ingredients

1 Octopus (approx. 1-1.2 kg), cleaned

500g Short pasta (kofto makaronaki / ditalini)

2 Onions, finely chopped

2 Garlic cloves, sliced

1 tbsp Tomato paste

400g Chopped tomatoes (or fresh grated)

1/2 cup Olive oil

1/2 cup Dry red wine

1 Cinnamon stick & 2-3 Allspice berries

1 Bay leaf

Salt & Pepper (use salt sparingly, as octopus is naturally salty)

Instructions (The Secret to Tender Octopus)

Step 1: The "Dry" Tenderizing
Place the cleaned octopus in a pot over medium heat without adding any water. Cover and let it simmer in its own juices for 20-30 minutes, until it changes color and softens. This is the critical step to ensure a tender result.

Step 2: Aromatics
Add the olive oil, onions, and garlic to the pot. Sauté until the onions are translucent. Add the tomato paste and stir for 1 minute to unlock its flavor, then deglaze with the red wine.

Step 3: Simmering
Add the tomatoes, cinnamon, allspice, bay leaf, and a splash of hot water if needed. Reduce the heat and simmer until the octopus is almost fork-tender.

Step 4: The "Melomeno" Finish
Once the octopus is tender, add 3-4 cups of hot water. Once boiling, stir in the short pasta. Cook according to package instructions, stirring frequently so the pasta releases its starch, creating a thick, creamy ("melomeno") sauce.

Chef's Secrets for Success

No Added Water: Do not add water at the beginning, or the octopus will toughen.

Creaminess: If the sauce gets too thick before the pasta is cooked, add small amounts of hot water.

Resting Time: Turn off the heat and let the dish rest for 10 minutes before serving. This allows the pasta to absorb the last of the juices for the perfect texture.