Dish

Pulpo almendrado

Almond Octopus

Pulpo almendrado is made by first boiling the octopus until it is tender. Then, it is sautéed with onions, garlic, and tomatoes until it is lightly browned. The almond sauce is made by blending almonds, milk, and spices until it is smooth. The sauce is then added to the octopus and simmered until it is thick and creamy. This dish is typically served with rice and a side of vegetables.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Seafood› Mollusk Dish› Octopus Dish

Origins and history

Pulpo almendrado is a traditional Mexican dish that has been enjoyed for generations. It is believed to have originated in the state of Veracruz, which is known for its seafood dishes. The use of almonds in the sauce is thought to have been influenced by the Spanish colonizers who brought almonds to Mexico.

Dietary considerations

This dish is high in protein and healthy fats, making it a great option for those following a low-carb or keto diet. However, it may not be suitable for those with nut allergies due to the use of almonds in the sauce.

Variations

There are many variations of pulpo almendrado, with some recipes calling for the addition of other ingredients such as olives, capers, or raisins. Some recipes also call for the use of different types of nuts in the sauce, such as cashews or pine nuts.

Presentation and garnishing

Pulpo almendrado should be served in a shallow bowl with the rice and vegetables arranged around the edges. The octopus should be placed in the center of the bowl and the sauce should be poured over the top. Garnish with chopped almonds and fresh herbs such as cilantro or parsley.

Tips & Tricks

To ensure that the octopus is tender, it is important to simmer it for the correct amount of time. Overcooking the octopus can result in a tough and rubbery texture. Additionally, be sure to use high-quality almonds for the sauce to ensure a smooth and creamy consistency.

Side-dishes

Rice and vegetables are the perfect side dishes to serve with pulpo almendrado. A simple salad of mixed greens with a citrus vinaigrette would also pair well with this dish.

Drink pairings

A crisp white wine such as a Sauvignon Blanc or Pinot Grigio would pair well with the flavors of pulpo almendrado. A light beer such as a pilsner or lager would also be a good choice.