Pulpo Two Ways

Preparation

Poached Octopus: Combine all the ingredients except the octopus to a simmer in a large sauce pot.  Once the liquid is simmering, add octopus slowly, dipping it in for a few seconds and pulling it out about 3 times. Once in, simmer about 30 minutes and check. Simmer for an additional 10-15 more minutes if its not tender. You want the tentacles to be tender, but still attached to the body. 

Avocado Espuma:  Combine everything in a blender and puree on high until very smooth. Once blended, add to an ISI canister, charge twice and portion into bowl before serving ceviche. 

Garlic Chips:

• Marinate garlic slices in coconut milk for 1 hour.
• Heat oil to 275. Line a plate with paper towels.
• Drain garlic through chinois or fine mesh strainer.
• Very carefully fry garlic, stirring frequently with a slotted spoon, 1-2 min.
• Remove and let drain on paper towels.
• Season with salt.

Can be stored unrefrigerated for 1 week. 

Confit Potatoes:

• Place all ingredients in a saucepan over medium low heat.
• Cook, stirring very occasionally, for about 20 minutes, until potatoes are tender. 

Ceviche de Pulpo:

• In a mixing bowl combine octopus, scallion, jalapeno, cilantro, red onion, lime, and olive oil.
• The octopus can marinate for up to an hour.
• Garnish with espuma and chips.
• Serve immediately. 

Pulpo Gallego:

• Heat oil in a cast iron pan on medium-high heat.
• Once very hot, add octopus and season.
• Cook until lightly browned 1-2 min. Then flip and add garlic and potato confit to the pan.
• Saute for about 1 minute until garlic is toasted lightly.
• Transfer to a serving plate and garnish with paprika, extra virgin olive oil, lemon zest, parsley, and lemon petals.

Ingredients

POACHED OCTOPUS

• 2 Octopus (4-6lb)
• 1/4 cup Yellow Mustard Seeds
• 1/4 cup Coriander Seeds
• 1/4 cup Crushed Red Pepper
• 1 gallon Water
• 1 cup Red Wine Vinegar
• 1 each Lemon, halved
• 2 cloves Garlic, crushed, whole
• 1/4 cup Salt
• 1 Red Wine Cork

AVOCADO ESPUMA

• 2 cups Whole Milk
• 2 cups Cilantro Leaves, stemmed
• 1/2 Jalapeno, cut lengthwise, seeds removed. 
• 1/4 cup Lemon juice, fresh squeezed. 
• 2 each, Avocado, sliced
• 1 1/2 Tbsp Sugar
• 2 tsp Salt

GARLIC CHIPS

• 1 head Garlic, thinly sliced. 
• 1/2 cup Unsweetened coconut milk
• 2 cups Vegetable Oil, for frying
• Salt, to taste

CONFIT POTATOES

• 1 lb Fingerling Potatoes, cut into coins
• 4 cups Olive Oil
• 1/4 cup Rosemary, chopped
• 6 cloves Garlic, whole
• 1 Tbs Salt
• 2 tsp Black Pepper

CEVICHE DE PULPO

• 2 cups poached Octopus, cut into small rounds, 1/8” thick
• 1/4 cup Lime Juice, fresh squeezed
• 3 Tbsp Red Onion, finely diced
• 2 Tbsp Jalapeno, finely diced
• 1 Tbsp Cilantro , finely chopped
• 2 Tbsp Scallion, finely chopped
• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Avocado Espuma, per serving
• 3 each Garlic Chips, for serving

PULPO GALLEGO

• 2 cups poached Octopus, cut into small rounds, 1/4” thick
• 2 Tbsp Olive Oil
• 1 cup Confit Potatoes
• 2 Tbsp Garlic, minced
• 2 tsp Smoked Paprika
• 1 Tbsp Lemon Juice, freshly squeezed
• 2 Tbsp Parsley, finely chopped
• 4 each Lemons, petals