Boil the Octopus

Once boiling, add the octopus and reduce heat to medium. Simmer for about 45 minutes or until tender.

Cook the Octopus

Remove the octopus from the pot and let it cool. Once cool, slice it into thin rings.

In a blender, combine the pitted green olives, extra virgin olive oil, lemon juice, and minced garlic. Blend until smooth.

Taste the olive sauce and adjust with more olive oil or lemon juice if desired.

In a bowl, combine the chopped piquillo peppers, toasted pecans, red onion, cilantro, and 1 tablespoon of olive oil.

Add 1 teaspoon of salt and mix well. Adjust seasoning if necessary.

In a small saucepan, heat 100 ml of vegetable oil over medium heat. Add 2 tablespoons of achiote seeds.

Allow the achiote seeds to infuse for about 5 minutes until the oil turns bright red. Remove from heat and let cool.

In a blender, combine 1 cup of fresh cilantro leaves with 100 ml of vegetable oil. Blend until smooth and bright green.

On a serving plate, arrange the sliced octopus in a circular pattern.

Drizzle the olive sauce over the octopus, followed by the achiote oil and cilantro oil.

Finish by spooning the piquillo pecan relish over the top of the dish.

Make Octopus Tiradito Recipe in just 2h . olive sauce, piquillo pecan relish, achiote, cilantro oil