Spaghetti Pasta Maker - A hand-crank pasta maker for creating fresh spaghetti from scratch.
High-Speed Blender - Ideal for pureeing ingredients like garlic, herbs, or fish stock.
Chef's Knife - Versatile tool essential for chopping vegetables and seafood.
Stainless Steel Skillet - Efficiently sautés seafood over a stovetop.
Pasta Boiler - Ensures perfectly al dente pasta when boiling.
Stainless Steel Saucepan - Useful for simmering sauces and cooking seafood.
Meat Tenderizer - Makes firm ingredients like shrimp tender.
Cutting Board - Prepares raw ingredients safely and efficiently.
Silicone Spatula - Non-stick cookware and bowl scraping for sauce/pasta processes.
Digital Thermometer - Ensures seafood is at a safe temperature.
Collapsible Food Strainer - Quickly drains pasta, preventing seafood bits in the dish.
2 pound cleaned frozen octopus, thawed and rinsed
2 cups water
1 Turkish or 1/2 California bay leaf
1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and coarsely chopped
2 tablespoons chopped basil
2 tablespoons extra-virgin olive oil
3/4 cup packed basil leaves
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter, softened
1 pound spaghetti
6 garlic cloves
1/3 cup extra-virgin olive oil
1 pound large shrimp in shell, peeled, leaving tail fan attached, and deveined
3/4 pound cultivated mussels, rinsed
3/4 pound baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole
Equipment: a pressure cooker
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About