this is delicious. i have made it twice now. the flavors all meld together so nicely and it tastes homey and comforting. i used penne pasta.
I've been making this recipe for years out of a Greek cookbook I have. I have made it with large octopus and with baby octopus, which I prefer. I also prefer to use penne pasta rather than macaroni. This is the dish that will make anyone hesitant to try octopus fall in love with it.
This is an excellent recipe, so very tasty and lots and lots of rich sauce. I had trouble getting the octopus tender and had to cook it longer than mentioned, maybe it should have been beaten on a rock or something, like they do in Kenya where I first cooked octopus!! A really tasty dish.
This is wonderful and you must try it. Don't hesitate to cook a whole octopus, it is really easy - cook it until it is tender. The juices built during cooking are so deelish, that you would like eat out of the pot. But wait until you have added all other ingredients and the pasta. I used ditali pasta, which were a great combo with the octopus. After cooking I have cut the octopus in pices, but left some bigger ones. The cinnamon and the bay leaf add a fantastic flavour and after the pasta were cooked in the sauce with the octopus pieces all flavours were melted to perfection. I love the different textures of the octopus, still firm, but tender and the pasta still al dente. This dish is so easy to make and it can't go wrong. Thanks for sharing. (May 21, 2006) I've made it now three times and love it. This time I didn't use ditali pasta as suggested in the recipe, I use Penne. But this was the only change. It is one recipe which I wouldn't like to change, because "WHY should I make changes in a PERFECT recipe?". (October 23, 2006)
I made this tonight and my husband and I both loved it. It was easy to make and, except for the octopus, uses ingredients I always have on hand. I especially love the hint of cinnamon in it. We will definitely have this again!
Wow Evelyn a big thank for all of us!
We enjoyed the htapodi with ziti and came out delicious!
This recipe is very easy to follow and the taste is great.
We had this dish for the first time more than 20 years ago in a restaurant in the old marked of Chania (Crete, Greece). It was fantastic to repoduce this in our house, sitting on the balcony and looking at the see. Yummy!