I've been plotting ways to get more baby octopus in my life. This mission was probably the result of a series of incredible versions of the cephalopod at restaurants recently. They've given me just enough motivation to try my hand at making it at home. Most recipes call for a quick cook over high heat, then toss the octopus with some simple vinaigrette. But I fell in love with this recipe from David Pasternack's The Young Man & The Sea (which SE overlord Ed Levine co-wrote!), which goes the long route—simmering the octopus for nearly 30 minutes in a tomato sauce.
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I was sold on this recipe from David Pasternack's The Young Man & the Sea (which, it should be noted, SE overlord Ed Levine co-wrote) from the moment I saw the combination of fresh asparagus and sugar snap peas. Could any recipe scream spring more? Both of them only need a few minutes in a hot pan, and they come out bright green and perfectly tender. Scallops, of course, are always a great addition, and their inherent sweetness really plays well with the vegetables.