When it comes to creating unique seafood recipes, you’ve got to think outside of the (cook)book. Pressure-cooking octopus in tomatoes is sure to please even the pickiest of eaters with its bold yet balanced flavors. From first bite to last, this dish will transport your taste buds on a saucy adventure they won’t soon forget. This recipe is born from the Simple and Fresh: How to Cook Baby Squid in Olive Oil, It’s almost the same albeit without tomatoes or the pressure cooker step.
Now I know what you may be thinking – octopus seems too strange and chewy to enjoy. But hear me out! By pressure cooking the octopus first, it becomes tender and supple, almost melty in your mouth. And the tomatoes add a brightness to cut through any fishiness. Best of all, the sauce comes together quickly under so you can savor this seafood sensation without much fuss.
Here’s a rundown of the key steps to octopus Nirvana:
Cleaning the Kraken (the beloved Octopus lol)
Before we can tame the tentacles, we must first conquer the cleaning process. Here’s how to wrangle this slippery cephalopod:
- The Catch of the Day: Start with the freshest octopus you can find. Look for ones with bright, bulging eyes and firm flesh. Avoid any that smell overly fishy or have slimy tentacles – those are best left to Davy Jones’ locker.
- Beating the Beast: Once you’ve secured your prize, it’s time for a little tough love. Grab that octopus by the head and give it a good whacking against a hard surface (I prefer using the countertop, but a sturdy cutting board will do in a pinch). This helps tenderize the meat and break down those tough muscle fibers.
- Scrub-a-Dub-Dub: After the beatdown, give your octopus a thorough scrubbing under cold running water. I use salt to rub to remove any grit or grime clinging to those tentacles. Don’t be afraid to get in there and really give it a good scrubbing – this critter’s been through worse, trust me. Remove the ink sac and internal organs by making a circular cut around the beak and remove the beak and the organs with it.
- The Final Rinse: Once you’ve given your octopus a proper cleaning, give it one last rinse with cold water to remove any lingering debris.
- No need to trim the tentacles – we want all that juicy ocean flavor!
Pressure Cook to Perfection
Place the prepared octopus in the pressure cooker pot. Sprinkle with 1 tsp salt, then pour in 1 cup of water. Don’t put in too much water because the octopus will release its own water. Lock on the lid and bring the pressure all the way up.
For a kilo of octopus. cook for 8-10 minutes at high pressure to gently braise the octopus to silky softness. Now for a bigger Octopus, get to about 15 minutes of pressure cooking. Remember to set the timer immediately when the pressure cooker starts to whistle or else you may end up with a too soft and rubbery octopus. If you wanna read up on perfectly boiled octopus, read up at Spruce Eats here.
When the time is up, do a quick pressure release before unlocking the lid. Be careful! Remove octopus from pressure cooker and cut up into bite size pieces. Remember to remove the beak if you havent yet. Now it’s ready for the stars of the show…
Cook the Octopus in Tomatoes
Now we have no recipe for this seafood dish, Its a basic saute and enjoy FIlipino dish! GO ahead and sauté some aromatics like onions, garlic, and ginger. Once done, add diced tomatoes. Cook until tomatoes are soft and has released juices. Add your cooked and diced octopus. You can add in an optional white wine if you have them at this point. It’s heavenly! Let it all simmer until the octopus is fork-tender and the flavors have melded into a delicious, tomatoey tentacle-filled treasure. Add your salt or fish sauce and adjust to your taste.
This short secondary cooking allows the tomatoes to meld into a deeply satisfying sauce. It infuses the octopus with bright, sun-kissed flavors without losing the octopus’ tender texture.
Plate Up and Savor Your Pressure Cooked Octopus in Tomatoes (Pugita with Kamatis)
Scoop portions of the pillowy octopus and surrounding sauce over pasta, rice, or polenta to soak up every last drop. Top with a grinding of black pepper and a sprinkle of fresh parsley if you’re feeling fancy.
And don’t forget the bread! Nothing beats mopping up all that savory sauce. One or two pieces and you’ll be transported to the seaside with each rich, flavor-packed bite.
This dish is ideal for busy days since most of the hands-on work happens under pressure. But it’s special enough for guests too! Impress them with your undersea culinary skills without spending all day at the stove. You’ll be the star of the show – or should I say, seafood adventure? – with this recipe.
In the end, it comes down to a simple equation: octopus + tomatoes + pressure cooker = a new favorite way to enjoy the bounty of the sea. Tag me on social if you give it a whirl – I’d love to hear how your taste buds reacted to this pressure cooked explosion of flavors.
Until next time, happy cooking! And be sure to sign up for my newsletter below for more pressure cooker recipes and kitchen tips. Don’t miss out!
