Pulpo Estirado Recipe

Boiling the Octopus

In a large pot, bring 2 liters of water to a boil. Add 2 tablespoons of sea salt. Once boiling, add the octopus and reduce the heat to medium-low. Simmer for about 45 minutes or until the octopus is tender.

Cooling and Slicing

Once cooked, remove the octopus from the pot and allow it to cool slightly. Slice the octopus into thin rounds and set aside.

Mixing the Sauce

In a small bowl, combine 4 tablespoons of olive oil, 3 tablespoons of lemon juice, 2 teaspoons of minced garlic, 2 tablespoons of chopped parsley, 1 teaspoon of paprika, and 1 teaspoon of black pepper. Whisk together until well combined.

Combining Ingredients

In a medium bowl, combine the diced avocado, finely chopped red onion, diced tomato, chopped cilantro, and lime juice. Season with 1 teaspoon of salt and mix gently to combine, being careful not to mash the avocado.

Frying the Sweet Potatoes

In a deep frying pan, heat 500ml of vegetable oil over medium heat. Once hot, add the julienned Andean sweet potatoes in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels, sprinkling with 0.5 teaspoon of salt.

Plating

On a serving plate, arrange the sliced octopus. Drizzle with the Mediterranean sauce and spoon the avocado chalaquita on top. Garnish with crispy Andean sweet potato laces. Serve immediately.