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Prepare the Charred Green Onions

  • Green onion, green part only 1 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 each
  • Lemon juice 1 oz
  • Salt, to taste
  • EV Olive Oil 1 oz
  • Red onion, finely chopped 1.5 oz

Prepare the Octopus

  • Octopus, cooked 1 lb
  • EV Olive Oil 3 oz
  • Garlic, finely chopped 3 cloves
  • Smoked guajillo pepper powder 1 oz
  • Green olives, pitted, sliced 1.5 oz
  • Salt, to taste

Finish the Dish

  • Avocado 2 each
  • Salt, to taste
  • Lemon juice 1 oz
  • Pork skin chicharron 6 oz

To Serve

  • Dried nori powder 1 oz
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.