Octopus in Salsa Verde with Chicharron
Tender octopus is enhanced by smoky charred green onions, then topped with salsa verde and crispy pork skin chicharron.
Ingredients
Prepare the Charred Green Onions
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Green onion, green part only 1 bunch
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Salt, as needed
Prepare the Salsa Verde
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Red onion, small, finely chopped 40 g
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Tomatillo, chopped 100 g
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Cilantro, chopped 0.5 bunch
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Jalapeño peppers, seeded, deveined and finely chopped 2 each
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Lemon juice 30 ml
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Extra virgin olive oil 30 ml
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Salt, as needed
Prepare the Octopus
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Octopus, cooked 450 g
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Extra virgin olive oil 90 ml
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Smoked guajillo pepper powder 28 g
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Olives green, pitted, sliced 40 g
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Salt, as needed
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Garlic clove, finely chopped 3 each
Finish the Dish
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Avocados 2 each
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Salt, as needed
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Lemon juice 30 ml
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Pork skin chicharron 165 g
To Serve
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Dried nori powder 28 g
Preparation
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Prepare the Charred Green Onions
- Place the green onions on a sheet pan and roast in a 260°C oven until charred. Season with salt and set aside.
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Prepare the Salsa Verde
- In a medium bowl add red onion, tomatillo, cilantro, jalapeño, 30 ml of lemon juice, 30 ml olive oil, and a pinch of salt to taste. Reserve.
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Prepare the Octopus
- Slice the octopus in 2,5 cm slices. In a skillet heat 90 ml of olive oil and add garlic and octopus.
- Sauté for 5 minutes over medium heat, add guajillo powder and olives. Season with salt to taste and cook for 5 minutes more. Reserve.
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Finish the Dish
- Make a mousse like consistency with the avocados by blending them with a pinch of salt and a few drops of lemon juice. Reserve.
- Fry the pork skin chicharron until crispy, place on paper towels to drain excess oil, sprinkle with salt, cut to desire size.
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To Serve
- Place on platter and add warm octopus mixture, 5 ml of tomatillo salsa, a few drops of avocado mousse, sprinkle the nori powder on top of each, and garnish with green charred onion.