Octopus Tostada Recipes

GRILLED OCTOPUS

Steps:

• Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
• Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
• Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill octopus until charred on all sides, 3 to 4 minutes per side.
• Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

MEXICAN STYLE: OCTOPUS CEVICHE

Steps:

• To prepare the octopus: Wash the octopus under cold water and rinse well. Bring ¾ gallon of water to a boil, add the octopus and reduce the heat to a simmer, skimming off the foam from time to time. When all the foam is gone, add the mirepoix and bay leaf to the water. Continue simmering for approximately 1 hour until the octopus is cooked and tender. (The octopus must always be submerged in water. Add more water, if needed.) When cooked, strain and let cool down. Cut off the tentacles individually and reserve. Note: The head of a small octopus is not substantial-with a sheath-like casing like a balloon. It's also thin and less flavorful than the tentacles. You can choose to dispose of the head and not use it in the ceviche. But if not disposing, the hardest part of prepping the octopus head is removing the "beak" (mouth). Start by slicing off the head (work over the sink) and flip the octopus over to remove the beak, which is in the middle of all the legs. It does actually look like a bird's beak. Use a paring knife to slice around it, then as if coring a tomato, push it through to pop out the other side and remove. Chop and cook with the tentacles. To prepare the ceviche: Mix all ingredients together. Season with salt and pepper, to taste, and serve chilled on crispy corn tostadas or with tortillas chips on the side. Optional: customize your ceviche adding or changing ingredients to your liking such as diced avocado, jalapeño, sweet corn, bell peppers, mango, or pineapple. You can also grill the octopus before cutting and then served as a warm ceviche. Serves 4.

CEVICHE TOSTADA

Steps:

• Transfer all ingredients (except salt) into a gallon storage/freezer bag and toss.
• Refrigerate the mixture overnight,
• Drain excess liquid, add salt, then serve over Tostadas.
• *Cod & Halibut work well and can be substituted for shrimp. I enjoy a blend with Squid, Baby Octopus, & Shrimp.

OCTOPUS TOSTADA

Steps:

• For the octopus: Bring 12 quarts of salted water and the wine to a boil. Add the basil, thyme, peppercorns, chiles, cloves, star anise and octopuses. Boil for 20 minutes.
• Shock the octopuses in an ice water bath. Return to the boiling liquid for 15 minutes. Shock again. Peel and chop the octopuses.
• For the vegetables: Mix the tomatoes, cucumbers, radishes, bell peppers, cilantro and red onions in a bowl. Dress with lemon juice to taste and season with salt and pepper.
• Spoon some of the vegetables into the bottom of a doubled tostada. Spoon some of the octopus mixture on top.