Elbow pasta with octopus
Elbow pasta with octopus


1 kg octopus 1 cup Horio White Vinegar 500 gr elbow pasta 2 chopped onions ½ bunch chopped parsley ¾ cup Horio Soft Margarine with olive oil (Lenten) 1 cup white wine 1-2 bay leaves salt & pepper


  1. Boil octopus in water and 1 cup of Horio white vinegar (the octopus should be fully immersed in the liquid)
  2. Allow the octopus to drain and remove the black membranes from the octopus. Then we chop into pieces.
  3. In a separate pot we heat the Horio margarine and sauté the onions
  4. We add the octopus and stir for 3-4 minutes
  5. We pour the wine and add the tomatoes and a little bit of water
  6. Add the salt and pepper, the parsley and bay leaf (leaves) and let it boil
  7. As soon as the octopus is soft and provided that there is some liquid left in the pot, we add the pasta, constantly mixing so that the pasta does not stick to the bottom
  8. We serve with some parsley on top