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Octopus tostada recipe

Octopus tostada recipe

By Vladimir Fokin
60’ Prep time
20’ Cook time
80’ Total time
0 Calories
5 Serving
Vladimir Fokin 0 Followers

Step by Step

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Step 1

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.
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Step 2

Shock the octopuses in an ice water bath. Return to the boiling liquid for 15 minutes. Shock again. Peel and chop the octopuses.
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Step 3

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.
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Step 4

Spoon some of the vegetables into the bottom of a doubled tostada. Spoon some of the octopus mixture on top.

Ingredient

  • Fresh cilantro
    Fresh cilantro
  • Onion
    Onion
  • De arbol
    De arbol
  • Chopped fresh thyme
    Chopped fresh thyme
  • Tomatoes
    Tomatoes
  • Cucumbers
    Cucumbers
  • Anise pods
    Anise pods
  • Bell peppers
    Bell peppers
  • Cooking wine
    Cooking wine
  • Chopped fresh basil
    Chopped fresh basil
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