Octopus Tiradito Recipe
olive sauce, piquillo pecan relish, achiote, cilantro oil
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Ingredients
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Octopus
Olive Sauce
Piquillo Pecan Relish
Achiote Oil
Cilantro Oil
Method
Preparing the Octopus
- 1
Boil the Octopus
In a large pot, bring 2 liters of water to a boil. Add 2 tablespoons of salt.
- 2
Cook the Octopus
Once boiling, add the octopus and reduce heat to medium. Simmer for about 45 minutes or until tender.
- 3
Cool and Slice
Remove the octopus from the pot and let it cool. Once cool, slice it into thin rings.
Making the Olive Sauce
- 4
- 5
Season to Taste
Taste the olive sauce and adjust with more olive oil or lemon juice if desired.
Preparing the Piquillo Pecan Relish
- 6
Mix Ingredients
In a bowl, combine the chopped piquillo peppers, toasted pecans, red onion, cilantro, and 1 tablespoon of olive oil.
- 7
Season
Add 1 teaspoon of salt and mix well. Adjust seasoning if necessary.
Making Achiote Oil
- 8
Heat Achiote Seeds
In a small saucepan, heat 100 ml of vegetable oil over medium heat. Add 2 tablespoons of achiote seeds.
- 9
Infuse Oil
Allow the achiote seeds to infuse for about 5 minutes until the oil turns bright red. Remove from heat and let cool.
Making Cilantro Oil
- 10
Blend Cilantro and Oil
In a blender, combine 1 cup of fresh cilantro leaves with 100 ml of vegetable oil. Blend until smooth and bright green.
Plating
- 11
Arrange Octopus
On a serving plate, arrange the sliced octopus in a circular pattern.
- 12
Drizzle Sauces
Drizzle the olive sauce over the octopus, followed by the achiote oil and cilantro oil.
- 13
Top with Relish
Finish by spooning the piquillo pecan relish over the top of the dish.
