Chips de Pulpo (*GF) Recipe
Grilled octopus sauteed in guajillo confit, avocado & fresh lime juice, served over crispy home-made potato chips
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Ingredients
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For the Chips
For the Octopus
For Serving
Method
Preparing the Chips
Fry the Potatoes
Heat the vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the potato slices in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes.
Drain and Season
Remove the fried potato chips from the oil and place them on a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle with salt to taste.
Preparing the Octopus
Prepare the Guajillo Confit
Soak the guajillo chiles in hot water for about 15 minutes until softened. Remove stems and seeds, then blend with garlic cloves and olive oil until a smooth paste forms.
Cook the Octopus
Bring a large pot of water to a boil. Add the octopus and cook for about 30-40 minutes, or until tender. Remove from water and let cool slightly.
Sauté the Octopus
Cut the cooked octopus into bite-sized pieces. In a skillet over medium heat, add the guajillo confit and sauté for 2-3 minutes. Add the octopus pieces and toss to coat. Drizzle with fresh lime juice, and season with salt and pepper to taste.
Assembling the Dish
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut into thin slices.
Plate the Dish
On each plate, layer a generous portion of crispy potato chips. Top with the sautéed octopus and garnish with avocado slices, fresh cilantro, and lime wedges.
Serve
Serve immediately while the chips are still crispy.
