Peruvian Octopus with Olive Sauce

Recipe

Peruvian Octopus with Olive Sauce

Oceanic Delight: Peruvian Octopus in a Tangy Olive Sauce

4.5 out of 5

Indulge in the flavors of Peruvian cuisine with this exquisite recipe for Peruvian Octopus with Olive Sauce. This dish combines tender octopus with a zesty olive sauce, creating a harmonious blend of textures and flavors.

Jan Dec
Seafood› Mollusk Dish› Octopus Dish› Pulpo al olivo
Cuisine of the Americas› South American cuisine› Peruvian cuisine

Preparation time

30 minutes

Cooking time

1 hour

Total time

1 hour and 30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low-carb, Paleo

Allergens

Seafood, Garlic

Not suitable for

Vegan, Vegetarian, Nut-free, Shellfish allergy, Soy allergy

Ingredients

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 10g, 1.5g
  • Carbohydrates (total, sugars): 10g, 2g
  • Protein: 30g
  • Fiber: 2g
  • Salt: 1g

Preparation

  1. 1.
    In a large pot, bring water to a boil. Add the octopus and cook for 45-60 minutes until tender. Remove from heat and let it cool.
  2. 2.
    In a blender or food processor, combine the olives, garlic, lime juice, cilantro, salt, and pepper. Blend until smooth.
  3. 3.
    Heat olive oil in a pan over medium heat. Add the octopus and cook for 3-4 minutes on each side until lightly browned.
  4. 4.
    Remove the octopus from the pan and let it rest for a few minutes. Slice it into bite-sized pieces.
  5. 5.
    Serve the octopus with the olive sauce drizzled on top. Garnish with additional cilantro leaves if desired.

Treat your ingredients with care...

  • Octopus — To tenderize the octopus, you can either simmer it in water with a cork or add a tablespoon of vinegar to the cooking water. This will help achieve a tender texture.
  • Olives — Choose high-quality pitted green olives for the sauce to ensure a rich and tangy flavor.

Tips & Tricks

  • For an extra kick of flavor, add a pinch of chili flakes to the olive sauce.
  • If you prefer a smoother sauce, strain it through a fine mesh sieve before serving.
  • Serve the dish with a side of crusty bread to soak up the delicious olive sauce.

Serving advice

Serve the Peruvian Octopus with Olive Sauce as an appetizer or as part of a seafood feast. It pairs well with a fresh green salad and a glass of crisp white wine.

Presentation advice

Arrange the sliced octopus on a platter and drizzle the vibrant olive sauce over it. Garnish with a few cilantro leaves for a pop of color.

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