Octopus Pasta with mussels and shrimps: Marinara Pasta

El Rey del Pulpo > Octopus Recipes > Main Dishes > Octopus Pasta with mussels and shrimps: Marinara Pasta
Receta de pasta con marisco: pasta marinera con pulpo, langostinos y mejillones
  • For sharing:  4 servings
  • Difficulty: Low
  • Time: 30 min
  • Ideal for: Main
  • Calories: 297 Kcal/100g


Fish and seafood are among the healthiest and most important foods for the body. They are rich in high biological value proteins and also contain little fat. What’s more, they have an abundance of vitamins and minerals.



Ingredients for 4 servings:

One 200 g package of el Rey del Pulpo precooked frozen or chilled octopus tentacles

400 g of pasta

8 mussels

One dozen cooked shrimps

2-3 garlic cloves

1 spring onion

1 ripe tomato

Fresh parsley

A splash of extra virgin olive oil



Water from cooking the mussels

One bay leaf (optional)



  • You can choose to prepare the recipe using either precooked frozen or chilled octopus. If you’re using the former, take the package out of the freezer and leave it to sit in a bowl of cold waterfor about 30 minutes until it has thawed.
  • Once thawed, or if the octopus you’re using is chilled, open the package and cut the octopus in approximately 1 cm thick slices. Set aside for later.
  • Next, cook the pasta. Cooking time will depend on the type and brand. To cook pasta al dente, it’s best to check the instructions on its packaging. If you want to make it more flavorful, you can add a bay leaf to the boiling water.
  • For this recipe, you’ll have to slightly undercook the pasta, as it will finish cooking with the rest of the ingredients. So, when it’s almost cooked al dente, take it out of the pot, cool and drain the pasta.
  • It’s also time to cook the mussels. In a pot with a little water, bring the mussels to a boil until they open. Remove and set aside.
  • Sauté the brunoise-cut spring onion in a frying pan with a little extra virgin olive oil until almost translucent. Add the thinly sliced garlicand sauté for 2 more minutes.
  • Mince the tomato well, add it to the frying pan and sauté.
  • It’s now time to add a little of the water from cooking the mussels, the shelled shrimps, precooked octopus, pasta and pepper. Place the mussels on top and cook for 3 or 4 minutes.
  • Season to taste and serve with some minced fresh parsley.



If you’re short on time, you can prepare this recipe even much faster. Cook the pasta and transfer them to the frying pan with olive oil. Add the octopus and cooked seafood, a couple of tablespoons of tomato sauce, aside from fresh parsley and garlic, and sauté for 2 minutes.

If you want to give your dish a twist, you can replace traditional pasta (macaroni, spaghetti, etc.) that you can buy at the supermarket with another type of pasta such as tagliatelle, tortiglioni or mafaldine. You can find them in specialty pasta shops.

Remember that the amount of water suitable for pasta is one liter per 100 grams.

If you are a pasta lover, try also this hearthy octopus spaghetti, this original octopus lasagna or this light pasta salad with octopus in tomato vinaigrette. You’ll love them all.

Simply delicious! If you liked our recipe for octopus marinara pasta, rate it!

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