Pulpo Recipe with Antiboise & Chipotle Crème Fraîche🔥 How to Cook Octopus

crème fraîche

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Start with cleaning the octopus by removing the beak and the eyes.

Fill a cooking pot with water and vinegar and bring this to a boil. When the water is boiling turn the stove a bit lower and bring the water to a small boil. Hold the octopus by the head and dip the tentacles in the water for 5 seconds and pull it out of the water. Wait a small moment and do the same thing 2 more times. After the third dip in the water slowly drop the whole squid in the water and let it slow boil for 40 minutes.

In the meantime you can make chipotle crème fraîche and antiboise.

To make the chipotle crème fraîche you add crème fraîche and chipotle in a small blender and blend this till smooth. Set this aside.

To make the antiboise you start with cutting cherry tomatoes in 4 or 6 pieces. It depends how big they are. Dice a red onion. Cut black olives in 4 pieces. Add to this capers and chopped fresh parsley. Add some salt and black pepper and set this aside.

After an hour take out the octopus from the water and add this in a bowl with ice water. Always make sure you check the octopus if it's done before you add it in ice water by putting a knife into it. When it slides smoothly through you know it is done. Let this sit for 10 minutes.

In the meantime you can add olive oil, lemon zest, and garlic in an oven dish. When the octopus is cooled down add it to a cutting board and cut off the tentacles from the head. Add everything to the marinade and mix it so that everything is well marinated. Let it marinate for 1 hour.

Heat up a cooking pan and a grill pan. The grill pan will be used for the tentacles and the cooking pan will be used to quick heat up the antiboise.

Add the tentacles to the grill pan and give them a turn every 2 minutes till perfectly grilled. In the cooking pan you put the antiboise. Give this 30 seconds to heat up and add to the plate. When the tentacles are grilled, add this on top of the antiboise. Finish it off with the chipotle crème fraîche.

Cooking Techniques

Equipment Needed

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Dietary

Allergens