Pulpo Criollo Recipe
Spanish octopus, sofrito, chorizo español, smoked pimentón de la vera and Idaho potato
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Ingredients
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Seafood
Sofrito
Chorizo
Spices
Vegetables
Method
Preparation of Octopus
- 1
Cook the Octopus
Bring a large pot of salted water to a boil. Add the whole Spanish octopus and cook for about 45 minutes to 1 hour, until tender. Remove from water and let it cool, then chop into bite-sized pieces.
Making Sofrito
- 2
Prepare the Sofrito
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and garlic, cooking until softened and translucent (about 5 minutes). Stir in the diced red bell pepper and chopped tomato, cooking for another 5-7 minutes until the mixture is well combined. Add the chopped cilantro and mix well.
Cooking Chorizo and Combining Ingredients
- 3
Cook Chorizo
In the same skillet with the sofrito, add the sliced Spanish chorizo. Cook for about 5 minutes until the chorizo is browned and has released its oils.
- 4
Combine Ingredients
Add the chopped octopus and diced Idaho potatoes into the skillet. Sprinkle the smoked pimentón de la vera over the mixture, along with salt and black pepper to taste. Stir everything together and let it cook for about 15-20 minutes until the potatoes are tender and cooked through.
