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, to taste
Prepare the Salsa Verde
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Tomatillo, chopped 3.5 oz
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Chopped cilantro 0.5 bunch
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Jalapeño peppers, seeded, deveined and finely chopped 2 each
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Lemon juice 1 oz
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Salt, to taste
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EV Olive Oil 1 oz
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Red onion, finely chopped 1.5 oz
Prepare the Octopus
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Octopus, cooked 1 lb
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EV Olive Oil 3 oz
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Garlic, finely chopped 3 cloves
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Smoked guajillo pepper powder 1 oz
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Green olives, pitted, sliced 1.5 oz
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Salt, to taste
Finish the Dish
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Avocado 2 each
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Salt, to taste
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Lemon juice 1 oz
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Pork skin chicharron 6 oz
To Serve
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Dried nori powder 1 oz
Preparation
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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.
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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.
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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.
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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 desired size.
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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.