📝 About This Recipe
Transport your senses to the sun-drenched shores of Veracruz with this vibrant Pulpo a la Mexicana. This dish celebrates the 'Trinity' of Mexican cooking—tomato, onion, and serrano chili—sautéed until jammy and folded around tender, succulent octopus. It is a masterful balance of briny seafood sweetness and the bright, spicy kick of traditional Mexican aromatics.
🥗 Ingredients
For Tenderizing the Octopus
- 2.5 - 3 pounds Whole Octopus (cleaned, beak removed)
- 1/2 piece White Onion (large)
- 4 cloves Garlic (smashed)
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Sea Salt
The 'A la Mexicana' Base
- 3 tablespoons Olive Oil (extra virgin)
- 1 medium White Onion (finely diced)
- 4 large Roma Tomatoes (seeded and diced)
- 2-3 pieces Serrano Peppers (minced; adjust for heat preference)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste (for depth of color)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1/2 cup Fresh Cilantro (chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Fill a large stockpot with water, adding the half onion, smashed garlic, bay leaves, and sea salt. Bring to a rolling boil.
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2
Perform the 'scaring' of the octopus: Using tongs, dip the octopus into the boiling water for 3 seconds, then remove. Repeat this 3 times until the tentacles curl up beautifully.
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3
Submerge the octopus fully, reduce heat to a simmer, and cover. Cook for 45-60 minutes, or until a knife slides into the thickest part of a tentacle with no resistance.
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4
Once tender, remove the octopus from the water and let it cool slightly. Discard the boiling liquid or save for a seafood stock.
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5
Slice the octopus tentacles into 1/2-inch thick bite-sized coins. Set aside.
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6
In a large skillet or 'cazuela', heat the olive oil over medium heat.
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7
Add the diced onion and cook for 4-5 minutes until translucent and soft.
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8
Stir in the minced garlic and serrano peppers. Sauté for another 2 minutes until the aroma fills the kitchen.
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9
Add the diced tomatoes and tomato paste. Stir well, breaking down the tomatoes with your spoon.
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10
Season with Mexican oregano, salt, and black pepper. Simmer the mixture for 8-10 minutes until the tomatoes have released their juices and formed a thick, chunky sauce.
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11
Fold the sliced octopus into the sauce. Toss gently to ensure every piece is coated in the tomato and chili mixture.
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12
Cook for 5 more minutes on low heat to allow the octopus to absorb the flavors of the sauce.
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13
Remove from heat. Stir in the fresh cilantro and lime juice to brighten the dish.
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14
Taste and adjust seasoning with an extra pinch of salt if necessary. Serve warm.
💡 Chef's Tips
Always 'scare' the octopus; the quick dipping ensures the skin stays intact and the meat doesn't become rubbery. If using frozen octopus, it is often already tenderized by the freezing process, but still follow the simmering steps. For a smokier flavor, you can char the tomatoes and onions on a comal before dicing them. Do not overcook the octopus in the sauce; it only needs enough time to heat through and marry with the aromatics. If you prefer less heat, remove the seeds and veins from the serrano peppers before mincing.
🍽️ Serving Suggestions
Serve with warm corn tortillas to make delicious 'tacos de pulpo'. Pair with a side of Mexican white rice or buttery 'arroz a la mantequilla'. Accompany with a cold Mexican lager or a crisp, dry Sauvignon Blanc. Top with sliced avocado and a side of spicy habanero salsa for those who want extra heat. Serve as an appetizer on crispy corn tostadas with a thin layer of mayonnaise.