This addition to the seafood pasta takes a little time, but slow cooking renders the octopus tender and very flavorful.
Fill a large stockpot with 1 gallon water. Cut lemon, lime, and orange in half, and squeeze juices into pot; add rinds. Stir in carrot and next 13 ingredients. Bring to a boil; add octopus. Reduce heat to medium-low, and simmer 90 minutes.
Zimzala Restaurant, Huntington Beach, California