Anhui-style Almond Octopus

Ingredients

In the original Peruvian dish, Pulpo almendrado, the octopus is typically marinated in lime juice and cooked with Peruvian spices such as aji amarillo. However, in this adaptation to Anhui cuisine, the octopus is simmered in a fragrant broth infused with traditional Anhui spices like star anise and Sichuan peppercorns. The addition of almonds provides a unique twist, adding a delightful crunch and nutty flavor to the dish. We alse have the original recipe for Pulpo almendrado, so you can check it out.

• 500g (1.1 lb) octopus 500g (1.1 lb) octopus
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar 1 tablespoon rice wine vinegar
• 1 tablespoon honey 1 tablespoon honey
• 100g (3.5 oz) almonds, toasted 100g (3.5 oz) almonds, toasted
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Clean the octopus thoroughly and remove any beak or ink sac. Cut the octopus into bite-sized pieces.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and sliced ginger. Sauté until fragrant.
3. 3.
   Add the star anise and Sichuan peppercorns to the pot and stir for a minute to release their flavors.
4. 4.
   Add the octopus pieces to the pot and cook for 5 minutes, stirring occasionally.
5. 5.
   In a small bowl, mix together the soy sauce, rice wine vinegar, and honey. Pour the mixture into the pot and stir well.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 1 hour or until the octopus is tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Anhui-style Almond Octopus garnished with toasted almonds and fresh cilantro.

Treat your ingredients with care...

• Octopus — Ensure that the octopus is cleaned thoroughly before cooking to remove any impurities. Tenderize the octopus by gently massaging it or using a meat tenderizer before cooking to achieve a softer texture.
• Almonds — Toast the almonds in a dry pan over medium heat until they turn golden brown and release their aroma. Be careful not to burn them, as it can affect the flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of dried chili flakes to the broth.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Serve the Anhui-style Almond Octopus with steamed rice or noodles to make it a complete meal.
• If you can't find octopus, you can substitute it with squid or shrimp.
• Adjust the cooking time based on the size and tenderness of the octopus. Cook until it is tender but not overcooked.

Serving advice

Serve the Anhui-style Almond Octopus as a main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the tender octopus pieces on a plate, drizzle the fragrant broth over them, and sprinkle with toasted almonds. Garnish with a sprig of fresh cilantro for an elegant touch. Serve with steamed rice or noodles on the side.