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Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Linguine, octopus and a spicy tomato sauce

Linguine, octopus and a spicy tomato sauce

Cooking the raw octopus

What you need:

  • 800 g of fresh octopus, cleaned, head and beak removed

  • 3-4 carrots

  • 2 onions

  • 1/2 fennel

  • 2 tsp smoked paprika

  • 4 dl whitewine

  • 4 bay leaf

  • 1 dl redwine vinegar

  • olive oil

  • salt and pepper


  • wash the octopus under cold water

  • chop the carrots in 4-6 cm pieces

  • peel onions and quarter

  • cut the half fennel in quarter

  • make ready 1 l. of boiling water


  • in a large pot, fry carrots, onions, bayleaf and fennel,  in some olive oil

  • season with salt and papper

  • add paprika

  • let fry 1 -2 min

  • add whitewine and bring to a boil

  • turn down heat to medium

  • put in the ostopus

  • pour over boiling water that it covers the octopus.

  • put a lid over and boil under medium heat for 60-75 min.

  • watch that the octopus is always covered in liquid

  • after 60-75 min. take up the octopus and let cool for a few min.

  • with kitchen towels rub off the skin parts. It will almost fall off!

  • Cover the octopus and set aside

The sauce for frying the octopus

What you need:

  • 2 garlic cloves

  • 5 cm ginger, peeled

  • 1 red chili

  • 1 tbsp chili paste or red curry paste

  • 2 tbsp oyster sauce

  • juice of 2 lime or one lemon

  • 1 tbsp whitevine vinegar


Blend all ingredients until you have a perfect sauce with no lumps. Put aside

The sauce for the pasta:

  • 1 can of peeled cherry tomatoes

  • 1 small can of concentrated tomato puree

  • 2 tsp dried basil

  • 2 tsp dried oregano

  • 1 tsp dried chili flakes

  • black olives or kalamata olives

  • 1 red chili

  • 1 onion

  • 2 cloves garlic

  • olive oil


  • in a pan or a pot, fry the chopped onion and the sliced garlic in a little olive oil

  • add the sliced red chili

  • add dried basil, oregano and chili flakes

  • add both cans of tomato

  • add the olives

  • put a lid on and let simmer on low heat for 30-60 min ( depends how hungry you are ;)

The pasta:

Cook 500 grams of what ever pasta you like. Here I used a linguine.

Finishing the dish

What you need:

  • parsley

  • organic lemon

  • olive oil


  • in a wok or frying pan heat some olive oil

  • add the octopus tentacles

  • brush over some of the chili sauce

  • fry under medium high temp.

  • turn over and brush the other side of tentacles

  • when the pasta is al dente, drain in a sieve

  • put the pasta into the pasta sauce and mix gently

  • put the octopus on a cutting board and cut into suitable sizes

  • on large plates...

  • arrange first some of the pasta, bits of tomatoes and some olives

  • top with octopus

  • drizzle with chopped parsley and a few drops of olive oil

  • add some zest of lemon to finish off

  • serve with a glass of cold white wine

Pasta of tomato (tagliatelle)

Pasta of tomato (tagliatelle)

Octopus on potato mash with spicy chorizo and lots of paprika

Octopus on potato mash with spicy chorizo and lots of paprika