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
- 1
- 2
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.
- 3
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
- 4
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.
- 5
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.
- 6
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
- 7
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut into thin slices.
- 8
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.
- 9
Serve
Serve immediately while the chips are still crispy.
