Restaurants›Del Pez Riverfront›Pulco Pulpo Recipe

Pulco Pulpo Recipe

Inspired by Del Pez Riverfront
Time1h 30m
Serves4

grilled Spanish octopus, red cabbage, mango salsa, serrano aioli, cebollines, flour and crispy corn tortilla

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Octopus

In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Drain and allow to cool.

2

Make the Salsa

In a bowl, combine diced mango, chopped cilantro, diced red onion, lime juice, salt, and pepper. Mix well and set aside.

3

Prepare the Serrano Aioli

In a small bowl, mix mayonnaise with finely chopped serrano pepper and a pinch of salt. Adjust seasoning to taste.

4

Grill the Octopus

Preheat your grill to medium-high heat. Brush the octopus with olive oil, season with salt and pepper, and grill for 3-4 minutes on each side until charred.

5

Prepare the Tortillas

Warm the flour and corn tortillas on the grill or in a skillet until soft and pliable.

6

Assemble the Dish

On each tortilla, layer red cabbage, grilled octopus, mango salsa, and drizzle with serrano aioli. Top with chopped green onions before serving.