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.