Fisherman’s Pasta

La Pasta al Pescador

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

  • About


  • 8 ounces octopus legs
  • 5 tablespoons olive oil
  • 2 tablesp


Heat a large pot of water to a boil and use tongs to lower the octopus into the boiling water 3 separate times for 5 seconds each to blanch and seal the octopus. Chop the octopus into cubes and set aside.

Bring another large pot of cold water to a boil and add 1 tablespoon of the olive oil a