Recipes

FUSILLI WITH CHILI OCTOPUS
  • Ingredients
  • 1 full load of spinach dough made into fusilli
  • 2 pounds baby octopus OR calamari (squid) rings, cleaned
  • MARINADE
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons lime juice
  • 2 tablespoons sweet chili sauce
  • TOMATO SAUCE
  • 2 teaspoons olive oil
  • 3 green onions, sliced diagonally
  • 14 ounces canned tomato puree
Directions
  1. To make marinade, place sesame oil, ginger, lime juice and chili sauce in a large bowl and mix
  2. Add octopus or squid, toss to coat, cover and marinate in the refrigerator for 3-4 hours
  3. Make fusilli, cook al dente, drain, and set aside to keep warm
  4. To make sauce, heat oil in a saucepan over medium heat
  5. Add green onions and cook, stirring, for 1 minute
  6. Stir in tomato puree, bring to simmering and cook for 4 minutes
  7. Cook octopus or squid under a preheated broiler for 5-7 minutes or until tender
  8. Add octopus to sauce and toss to combine
  9. Spoon octopus mixture over hot pasta and toss again
  10. Serve immediately.


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