Pulpo Two Ways
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
Octopus Two Ways:
We’re heading to Spain for the Galician-inspired Pulpo Gallego, with a stop in Mexico for some bright and fresh Ceviche de Pulpo.
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.
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