Chicharron De Pulpo Recipe
Crispy octopus in a bed of guacamole
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Ingredients
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Chicharron de Pulpo Ingredients
Method
Preparation Directions
- 1
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Remove from heat, let it cool, then chop into bite-sized pieces.
- 2
Coat the Octopus
In a bowl, toss the chopped octopus with cornstarch, salt, and black pepper until evenly coated.
- 3
Fry the Octopus
In a large pan, heat the vegetable oil over medium-high heat. Fry the coated octopus in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- 4
Prepare the Guacamole
In a mixing bowl, mash the avocados with lime juice, add diced tomato, red onion, cilantro, and mix until well combined. Season with salt to taste.
- 5
Serve
On a serving plate, create a bed of guacamole and top it with the crispy octopus. Garnish with lime wedges and additional cilantro if desired.
