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Restaurants›Ballast Point Brewing›Pulpo Tatemado Recipe

Pulpo Tatemado Recipe

Inspired by Ballast Point Brewing

Time2h

Serves4

Tamarindo glazed octopus, passion fruit salsa, compressed radish, fried plantain

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Ingredients

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Octopus

2 lbs octopus

1 cup tamarind paste

2 tbs olive oil

4 cloves Garlic

1 tsp Smoked paprika

1 tsp Celtic sea salt

1 tsp black pepper

Passion Fruit Salsa

1 cup passion fruit pulp

1 small red onion

1 tbs Cilantro

2 tbs ReaLime juice

1 small Jalapeño

Compressed Radish

6 medium radishes

1 tbs Rice vinegar

1 tsp sugar

1 pinch Celtic sea salt

Fried Plantain

2 large plantains

2 cups oil

1 to taste Celtic sea salt

Method

Octopus Preparation

Cook the Octopus

In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes until tender. Remove and let cool.

Glaze the Octopus

Mix tamarind paste, olive oil, minced garlic, smoked paprika, salt, and black pepper. Brush the mixture over the cooled octopus.

Grill the Octopus

Preheat a grill to medium-high. Grill the octopus for about 5-7 minutes on each side until charred. Slice into pieces.

Passion Fruit Salsa

Prepare Salsa

In a bowl, mix passion fruit pulp, finely chopped red onion, chopped cilantro, lime juice, and minced jalapeño. Season with salt to taste.

Compressed Radish

Compress Radish

Thinly slice radishes and place them in a bowl. Combine rice vinegar, sugar, and a pinch of salt; pour over radishes. Let sit for 15 minutes.

Fried Plantain

Fry Plantains

Peel and slice plantains diagonally. Heat oil in a skillet over medium heat. Fry plantain slices until golden brown on both sides. Drain on paper towels and sprinkle with salt.