Tostada De Pulpo Recipe

Clean octopus

If using fresh octopus, remove beak and ink sac if present and rinse thoroughly under cold water. If using frozen octopus, thaw overnight in the refrigerator then rinse.

Tenderize (optional)

To help tenderize, you may freeze the octopus once and thaw before cooking, or lightly pound the tentacles with a rolling pin. This step is optional if your octopus is already tenderized/frozen.

Simmer the octopus

Place water in a large pot and add bay leaves, peppercorns, smashed garlic, halved onion and 2 tsp salt. Bring to a gentle boil. Grasp the octopus by the head and dip the tentacles into the boiling liquid 2–3 times until they curl; then fully submerge. Reduce heat to maintain a gentle simmer, cover partially, and cook until the octopus is tender when pierced with a knife or fork (about 45–60 minutes for a 1 kg octopus). Start checking at 40 minutes.

Cool and reserve broth

When tender, remove the octopus from the pot and reserve 250 ml of the cooking broth for use in the dressing or to keep octopus moist. Let the octopus cool until comfortable to handle, then slice tentacles into 1/4"–1/2" thick medallions. Season the slices lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Prepare crema spread

In a small bowl, mix the Mexican crema (or sour cream) with mayonnaise and the juice of 1 lime until smooth. Add a pinch of salt and set aside.

Prepare cabbage and radishes

Thinly shred the cabbage or lettuce and place in a bowl. Thinly slice radishes and add to the bowl. Toss lightly with a pinch of salt and a teaspoon of lime juice to keep crisp.

Pan-sear octopus slices

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the sliced octopus in a single layer (work in batches if necessary). Sprinkle with smoked paprika, remaining 1/2 tsp salt and remaining 3/4 tsp black pepper. Sear 1–2 minutes per side until edges are lightly browned and slightly crisped. Remove to a plate and keep warm. If the octopus seems dry, splash 1–2 tbs of reserved broth into the pan while reheating.

Warm tostada shells (optional)

If desired, warm tostada shells in a 180°C/350°F oven for 4–6 minutes to ensure crispness, or heat briefly in a dry skillet for 30–60 seconds per side.

Slice avocado

Slice the avocado and toss with a few drops of lime juice to prevent browning; set aside.

Assemble tostadas

Spread about 1 tsp of the crema mixture over each tostada shell. Top with a small handful (about 1/3 cup) of shredded cabbage, 3–4 slices of seared octopus, a couple of avocado slices, and a few radish slices. Add pickled jalapeño slices if using and sprinkle with chopped cilantro.

Whisk dressing

Whisk together orange juice, lime juice, extra-virgin olive oil, honey, chopped cilantro, 1 tsp salt and 1/2 tsp black pepper until emulsified.

Finish and serve

Drizzle about 1–1.5 teaspoons of the citrus-herb dressing over each assembled tostada. Serve immediately while tostadas are crisp and octopus is warm. Provide lime wedges on the side.