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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



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