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
-
Green onion, green part only 1.0 bunch
-
Salt, to taste
Prepare the Salsa Verde
-
Tomatillo, chopped 3.5 oz
-
Chopped cilantro 0.5 bunch
-
Jalapeño peppers, seeded, deveined and finely chopped 2.0 each
-
Lemon juice 1.0 oz
-
EV Olive Oil 1.0 oz
-
Red onion, finely chopped 1.5 oz
Prepare the Octopus
-
Octopus, cooked 1.0 lb
-
EV Olive Oil 3.0 oz
-
Garlic, finely chopped 3.0 cloves
-
Smoked guajillo pepper powder 1.0 oz
-
Green olives, pitted, sliced 1.5 oz
Finish the Dish
-
Avocado 2.0 each
-
Pork skin chicharron 6.0 oz
To Serve
-
Dried nori powder 1.0 oz
Preparation
-
Prepare the Charred Green Onions
- Place the green onions on a sheet pan and roast in a 500°F oven until charred. Season with salt and set aside.
-
Prepare the Salsa Verde
- In a medium bowl add red onion, tomatillo, cilantro, jalapeño, 1 oz of lemon juice, 1 oz olive oil, and a pinch of salt to taste. Reserve.
-
Prepare the Octopus
- Slice the octopus in 1-inch slices. In a skillet heat 3 ounces 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.
-
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 desired size.
-
To Serve
- Place warm octopus mixture on a plate, top with a teaspoon of tomatillo salsa, a few drops of avocado mousse, sprinkle the nori powder on top of each, and garnish with charred green onion.
