• 1 Pound (de-bearded) mussels
  • ½ pound of baby octopus (already de-beaked/frozen is best)
  • 1 whole sweet onion
  • 1 whole garlic bud sliced and smashed
  • 2 cups of Clamato Juice
  • 2 cups of Spicy V-8 Juice
  • 1 tsp. Basil, oregano, thyme & smoked paprika, cracked pepper, & a dash of sea salt
  • 2 tbl. of dried seaweed
  • 1-2 tbl. of chili paste
  • 1 tomato diced
  • 1 cup of your favorite red wine
  • 2 shakes of our Tuscan Olive Oil and our jalapeno balsamic vinegar.

Saute all of your spices together in a stock pot (onion, garlic, chili paste, salt, pepper, basil, etc.). When onions are opaque and carmelized, add in the juices above and wine. Bring to a boil. Add in octopus and reduce heat to a simmer for about 30 min. Add in clams, seaweed, olive oil and balsamic vinegar. Let simmer & keep warm for another 20 min. while you work on your pasta.

Boil any pasta (usually linguine or angel hair to grab and hold the sauce). Top with fresh Asiago, or Parmesan Cheese and cracked pepper, Drizzle seafood and sauce over noodles and serve.

Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain. It is usually served on wooden plates with cachelos, potatoes that have been boiled or roasted in embers with their skins on. Frozen octopus works particularly well, since the freezing tenderizes the otherwise quite tough meat.