Guatemalan-style Pulpo Panino

Ingredients

In this adaptation, we infuse the Italian panino with Guatemalan flavors and ingredients. The original Italian dish typically uses cured meats and cheeses, while our Guatemalan-style Pulpo Panino features marinated octopus as the star ingredient. We also incorporate traditional Guatemalan spices and citrus juices to enhance the flavors. Additionally, we replace traditional Italian condiments with creamy avocado and tangy pickled onions, adding a distinct Guatemalan twist to the sandwich. We alse have the original recipe for Panino col polpo, so you can check it out.

• 500g (1.1 lb) octopus tentacles 500g (1.1 lb) octopus tentacles
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Juice of 2 limes Juice of 2 limes
• Juice of 1 orange Juice of 1 orange
• Salt and pepper, to taste Salt and pepper, to taste
• 1 ripe avocado, sliced 1 ripe avocado, sliced
• 4 lettuce leaves 4 lettuce leaves
• 1/2 cup pickled onions 1/2 cup pickled onions
• 8 slices crusty bread 8 slices crusty bread

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 20g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, ground cumin, paprika, lime juice, orange juice, salt, and pepper.
2. 2.
   Add the octopus tentacles to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Grill the marinated octopus tentacles for about 4-5 minutes per side, or until cooked through and slightly charred. Remove from heat and let it cool slightly.
5. 5.
   Slice the grilled octopus tentacles into bite-sized pieces.
6. 6.
   To assemble the sandwiches, spread avocado slices on one side of each bread slice.
7. 7.
   Layer lettuce leaves, grilled octopus, and pickled onions on top of the avocado.
8. 8.
   Close the sandwiches with the remaining bread slices.
9. 9.
   Serve the Guatemalan-style Pulpo Panino immediately and enjoy!

Treat your ingredients with care...

• Octopus — Ensure that the octopus is cleaned properly before marinating. You can ask your fishmonger to clean it for you or follow online tutorials for cleaning octopus at home.

Tips & Tricks

• If you prefer a spicier kick, add a pinch of chili powder or a dash of hot sauce to the marinade.
• For extra crunch, lightly toast the bread slices before assembling the sandwiches.
• If you can't find pickled onions, you can make your own by thinly slicing red onions and soaking them in a mixture of vinegar, sugar, and salt for a few hours.

Serving advice

Serve the Guatemalan-style Pulpo Panino as a delicious lunch or dinner option. Accompany it with a side of crispy plantain chips or a fresh green salad for a complete meal.

Presentation advice

To enhance the presentation, cut the sandwiches diagonally and secure each half with a toothpick. Arrange them on a platter with a garnish of fresh cilantro or parsley for an inviting touch.