Last year’s abalone/awabi/ormeau series :
A delicious sauce for pasta. It is made with the innards of octopus I didn’t use in this recipe :
I stir-fried the octopus livers and all bits that were not used in olive oil with garlic, onion, hot chili. Added red paprika, a little basil.
Then the al dente pasta and a few slices of octopus…
Yummy… I had to lick the plate and the frying pan after.