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Pulpo Epela Recipe

Name: El Basques Pulpo Epela Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 kg whole octopus (cleaned); 3 l water; 2 pieces bay leaves; 1 piece onion (quartered); 1 piece carrot (halved); 4 pieces garlic cloves (crushed); 1 tbs black peppercorns; 2 tsp salt; 0.5 cup extra-virgin olive oil; 2 tsp smoked paprika (pimentón); 1 tbs aji amarillo or mild yellow chile paste (or substitute: roasted yellow pepper puree); 2 tbs sherry vinegar (or white wine vinegar); 2 tbs lemon juice (fresh); 0.25 cup fresh parsley (finely chopped); 0.25 cup fresh cilantro (finely chopped); 1 tbs capers (chopped, rinsed); 1 piece shallot (finely minced); 1 tsp honey; 0.5 tsp salt; 0.5 tsp black pepper (freshly ground); 0.5 tsp smoked sea salt (optional); 1 tbs extra-virgin olive oil (for drizzle); 4 pieces lemon wedges; 0.25 cup microgreens or extra chopped parsley

Inspired by El Basque

Time1h 30m

Serves4

Make Pulpo Epela Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Octopus & Primary Seasoning

2.2 lb (1 kg) whole octopus (cleaned)

12 2/3 cup (3 l) water

2 pieces bay leaves

1 piece onion (quartered)

1 piece carrot (halved)

4 pieces garlic cloves (crushed)

1 tbs black peppercorns

2 tsp Celtic sea salt

Epela Sauce (smoky-tangy dressing)

1/2 cup extra-virgin olive oil

2 tsp smoked paprika (pimentón)

1 tbs aji amarillo or mild yellow chile paste (or substitute: roasted yellow pepper puree)

2 tbs sherry vinegar (or white wine vinegar)

2 tbs lemon juice (fresh)

1/4 cup fresh parsley (finely chopped)

1/4 cup fresh cilantro (finely chopped)

1 tbs capers (chopped, rinsed)

1 piece shallot (finely minced)

1 tsp Honey

1/2 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Finish & Garnish

1/2 tsp smoked sea salt (optional)

1 tbs extra-virgin olive oil (for drizzle)

4 pieces lemon wedges

1/4 cup microgreens or extra chopped parsley

Method

Octopus & Primary Seasoning

Prepare stock

Place 3 liters of water in a large pot. Add bay leaves, quartered onion, halved carrot, crushed garlic cloves, black peppercorns and 2 tsp salt. Bring to a gentle simmer over medium heat.

Tenderize octopus (optional)

If your octopus hasn't been pre-tenderized, you can quickly tenderize by freezing and thawing beforehand or by briefly pounding the thicker parts with the back of a knife. This step is optional if your octopus is already cleaned and tender.

Cook octopus

When the stock is simmering (not a rolling boil), take the octopus and dip the tentacles into the simmering liquid 3–4 times (this helps set the skin and curl the tips). Then fully submerge the octopus. Reduce heat to low so the liquid stays at a gentle simmer. Cover and poach for 35–50 minutes depending on size — for a 1 kg octopus aim for about 40 minutes. Test doneness by inserting the tip of a knife into the thickest part of a tentacle; it should meet little resistance and feel tender.

Cool in stock

When tender, remove the pot from heat and let the octopus cool in the cooking liquid for 20–30 minutes. This helps it stay moist and finish tenderizing. Remove octopus from the liquid and reserve 1/4 cup of the cooking liquid for the sauce if desired. Pat the octopus dry with paper towels.

Epela Sauce (smoky-tangy dressing)

Combine wet ingredients

In a bowl or small jar combine 1/2 cup extra-virgin olive oil, 2 tbsp sherry vinegar, 2 tbsp fresh lemon juice and 1 tsp honey. Whisk until emulsified.

Add flavorings

Whisk in 2 tsp smoked paprika, 1 tbsp aji amarillo (or roasted yellow pepper puree), 1/4 cup finely chopped parsley, 1/4 cup finely chopped cilantro, 1 tbsp chopped capers, and the finely minced shallot. If the dressing seems too thick, whisk in up to 2 tbsp of the reserved octopus cooking liquid to loosen.

Season

Taste and season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper, adjusting to preference. Let the Epela sauce rest at room temperature for 10–15 minutes so the flavors meld.

Finish & Garnish

Slice and sear (optional)

To add a charred flavor and attractive texture, halve or slice the octopus tentacles crosswise into 1–2 cm pieces. Heat a skillet or grill pan over high heat, brush with a little oil, and sear pieces 45–60 seconds per side until edges are golden and slightly crisp. Alternatively, you can briefly flash-grill the tentacles whole for 2–3 minutes per side.

Dress the octopus

Arrange sliced or whole tentacles on a serving platter. Spoon the Epela sauce generously over the warm octopus so it soaks into the meat. Drizzle 1 tbsp extra-virgin olive oil over the top and sprinkle 1/2 tsp smoked sea salt (if using) and the extra chopped parsley or microgreens.

Serve

Serve immediately with lemon wedges on the side for squeezing. Pulpo Epela is delicious with crusty bread, boiled baby potatoes or a simple green salad. Serves warm or at room temperature.