Description
Delicious Italian Seafood Spaghetti featuring a blend of shrimp, mussels, baby squid, and tender octopus, cooked in a homemade tomato sauce and finished with a fragrant basil purée. This easy and flavorful pasta dish combines classic Mediterranean ingredients in a pressure cooker and stovetop preparation, delivering a rich and satisfying seafood pasta experience.
Ingredients
Octopus and Broth
- 2 pounds (960 g) cleaned frozen octopus, thawed and rinsed under cold running water
- 2 cups (500 ml) water
- 1 bay leaf
- 1/2 teaspoon salt (for octopus cooking)
Tomato Sauce
- 14 oz (420 ml) can whole tomatoes, drained, coarsely chopped, reserve juice
- 2 tablespoons (30 ml) chopped fresh basil
- 2 tablespoons (30 ml) extra-virgin olive oil
Basil Purée
- 3/4 cup fresh basil leaves
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) unsalted butter, softened
- 1/2 teaspoon salt
Seafood and Spaghetti
- 1 pound (480 g) uncooked Italian spaghetti
- 6 garlic cloves, peeled
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 pound (480 g) large shrimp in the shell, peeled leaving tail fan attached, deveined
- 3/4 pound (360 g) mussels, rinsed
- 3/4 pound (360 g) baby squid, cleaned, cut into 1/4-inch (0.5 cm) rounds, tentacles left whole
Instructions
- Cook the Octopus: In a pressure cooker, combine the cleaned octopus, 2 cups water, bay leaf, and 1/2 teaspoon salt. Lock the lid and cook on high pressure for 10 minutes, then quick release by running cold water over the lid. Remove the octopus, reserving 1/2 cup of cooking liquid. Discard the head and chop tentacles into 1-inch pieces. Set aside.
- Prepare Tomato Sauce: Heat a heavy medium saucepan over medium heat. Add chopped tomatoes with their reserved juice, fresh basil, and olive oil. Simmer uncovered, stirring and mashing tomatoes occasionally, until thickened and reduced to 3/4 cup (about 20-25 minutes). Remove from heat and allow to cool.
- Make Basil Purée: In a blender or food processor, combine fresh basil leaves, extra-virgin olive oil, softened butter, and salt. Blend until completely smooth. Transfer to a small bowl and set aside.
- Cook the Seafood and Pasta: In a large skillet or sauté pan, heat the extra-virgin olive oil over medium heat. Add garlic cloves and sauté until fragrant. Add shrimp, mussels, baby squid, and cooked octopus pieces along with 1/2 cup reserved octopus cooking liquid. Cook until seafood is cooked through and mussels have opened, about 5-7 minutes. Meanwhile, cook the spaghetti according to package instructions until al dente. Drain the pasta and add it to the seafood mixture, tossing gently to combine.
- Combine and Serve: Fold the tomato sauce into the seafood and spaghetti mixture. Serve the pasta on plates, drizzling each serving with the prepared basil purée for a fresh, vibrant finish.
Notes
- Ensure the octopus is properly thawed and rinsed to remove any excess salt or ice crystals.
- When cooking mussels, discard any that do not open after cooking to ensure safety.
- Basil purée can be made ahead and refrigerated for up to 2 days.
- Use a good quality extra-virgin olive oil for best flavor.
- For a spicier version, add a pinch of red pepper flakes while cooking the seafood.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Italian
