Pasta with Saffron and Octopus

Rinse the octopus. Bring the octopus to a boil with about 2 liters (approximately 8 cups) water, vinegar and 1 tablespoon salt in a large pot. Reduce the heat to medium-low and simmer, covered, for around 1-1.5 hours. During the last 15 minutes, add the herbs. Once the octopus is tender, remove and let cool.

Rinse the peppers, remove the stems, seeds and pith and cut into small cubes. Sweat in 1 tablespoon hot oil briefly then deglaze with a little stock. Simmer for about 5 minutes until soft. Stir in the crème fraîche and mash until creamy. If necessary, add some more stock. Season with salt and cayenne pepper.

Cook the spaghetti in boiling salted water until al dente.

Dissolve the saffron in about 75 ml (approximately 1/3 cup) warm fish stock. Rinse the chile, remove the stalk and seeds and chop. Peel the garlic and finely chop. Sauté the garlic and chile in 2-3 tablespoons hot oil. Deglaze with the saffron stock and add the drained spaghetti. Season with salt.

Cut the octopus into pieces and sauté in 1-2 tablespoons oil in a hot pan. Season with salt and pepper.