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.
Appetizer/Shareable
Main Course
Gluten free
Ingredients per serving
Prepare the Charred Green Onions
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Green onion, green part only 1.0 bunch
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Salt, as needed
Prepare the Salsa Verde
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Red onion, small, finely chopped 40.0 g
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Tomatillo, chopped 100.0 g
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Cilantro, chopped 0.5 bunch
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Jalapeño peppers, seeded, deveined and finely chopped 2.0 each
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Lemon juice 30.0 ml
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Extra virgin olive oil 30.0 ml
Prepare the Octopus
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Octopus, cooked 450.0 g
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Extra virgin olive oil 90.0 ml
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Smoked guajillo pepper powder 28.0 g
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Olives green, pitted, sliced 40.0 g
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Garlic clove, finely chopped 3.0 each
Finish the Dish
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Avocados 2.0 each
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Pork skin chicharron 165.0 g
To Serve
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Dried nori powder 28.0 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.
