Feeling like these recipes might not be for you? You shouldn't. "Most people think octopus dishes are scary. Intimidating. Chef Olivier demonstrates that it's just a myth; that it's really easy when you follow the technique; le technique de Chef Olivier." — Chef Jose Matamoros
TOSTADA INGREDIENTS
2 tortillas
2 sliced octopus tentacles*
½ avocado
1 tbsp white onion, julienned
1 tbsp tomato, diced
1 tbsp lime juice (about ½ a lime)
1 tbsp olive oil
½ litre canola oil
Tajin, to taste
Salt, to taste
METHOD
First, add the ½ litre of canola oil into a medium saucepan and heat to high. Once the oil is hot, carefully place the tortillas into the pan and fry until crispy and golden (about 3 minutes). Remove tortillas from oil and set aside for later.
In a mixing bowl, combine the sliced octopus, diced tomatoes and julienned white onion. Dress with olive oil, lime juice and salt to taste.
Thinly slice ½ an avocado. Place the avocado slices neatly on your fried tostada. Add the octopus ceviche on top of the avocado and garnish with cilantro and tajin. Enjoy!
OCTOPUS AL AJILLO TACO
2 sliced octopus tentacles*
3 corn tortillas
½ avocado
3 cloves garlic, root end removed
1 julienned chile guajillo
1 lime
2 tbsp diced tomato
1 tbsp fresh parsley (chopped)
2 tbsp olive oil
METHOD
Begin by heating the olive oil in a medium pan on high. Once the pan is hot, add 3 cloves of garlic and the sliced octopus, sautée on high for about 2 minutes. Add in the sliced guajillo chile, diced tomato and lime juice, season with salt to taste and remove from heat once combined.
Heat your tortillas by placing them on a dry (no oil) comal or frying pan over medium heat and cooking them for about 30 seconds on each side. Thinly slice ½ of an avocado and place them in your heated tortillas.
Add octopus al ajillo filling and enjoy!
*OCTOPUS
4 fresh (or frozen and thawed) octopus tentacles
2 celery stocks
1 white onion
8 cloves of garlic
10 litres of water
Salt as need
METHOD
Begin by rinsing the octopus using cold water, including all the cavities and the head. Then chop the onion, celery and garlic. Combine the chopped onion, celery, garlic with 10 litres of water in a large pot. Heat the pot until the water begins to simmer. Once the water begins to simmer, plunge the octopus in and out of the pot three times then leave it in to cook for one hour. After one hour, remove the octopus from the pot and cool it down quickly using cold water.
Slice the octopus and put aside to build your tostada.
