Fresh fusilli with octopus and saffron. My mom’s recipe!
Today, we will prepare a summer dish, fresh and delicious, perfect for those looking for a light and tasty alternative to the classic pasta salad or rice salad. But to do this, we will use my mom’s recipe.
This recipe is ideal for an outdoor lunch, a picnic, or a light dinner, and besides being simple to prepare, it’s also rich in Mediterranean flavors.
Prepare it to take it with you to the office, and even your lunch break will taste different! Enjoy your meal!
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Speaking of pasta salad, you might be interested in:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 12 oz fusilli (fresh)
- 1 octopus (frozen, small)
- 1/2 cup sweet corn, canned, drained
- 1 cup cherry tomatoes
- 1/3 cup black olives (sliced)
- 3/4 cup frozen peas
- to taste salt
- to taste extra virgin olive oil
- A few leaves basil
- 1 packet saffron
Tools
- Pot
- Knife
- Cutting Board
- Bowl
Steps
Bring a pot of lightly salted water to a boil and cook the octopus for about 30/35 minutes until tender.
Remove it from the pot using tongs and set it aside to cool. This step is crucial as we will need the cooking water for the pasta!
Once cooled, cut it into chunks.
Dissolve the saffron in a cup with cooking water and set it aside.
Wash the cherry tomatoes and cut them into quarters.
In the pot used for the octopus, add some water and cook the fresh fusilli and peas in it. Drain and cool everything under cold water.
In a large bowl, place the pasta, peas, octopus chunks, sliced black olives, cherry tomatoes, corn, and fresh basil leaves.
Season with extra virgin olive oil and the dissolved saffron and mix to combine all the ingredients. Taste and adjust salt if necessary.
Our fresh fusilli with octopus and saffron are ready. Enjoy your meal!
If you liked this recipe, you might be interested in:
Rice Salads: 6 Fresh and Colorful Recipes
Rich and Tasty Big Salads for the Weekend
Storage and Tips …
Store in the fridge covered with aluminum foil or plastic wrap
Consume within 2 days
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