Tatemado Pulpo

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

This recipe is from some of the Guest Chefs that appear in Mexico The Cookbook; Enrique Olvera. In 2000, he opened Pujol in Mexico City, which became the first Mexian restaurant to feature in San Pelligrino's 'World's 50 Best Restaurants'. Currently, Pujol is tsill ranked at No. 12 on this list.

Ingredients:

• 1 bay leaf
• 2 onions
• Pinch of old spice pepper
• 2kg octopus, cleaned
• 1 head garlic
• 1 habanero chilli, membrane and seeds removed
• 100ml grapeseed oil
• Salt
  • For the Guacamole
• 2 scallions, finely chopped
• 1 serrano chilli, membrane and seeds removed, finely chopped
• 2 avocados
• Juice of 2 limes
• Salt

Recipe:

1. In a stockpot, combine 7.5 litres of water, bay leaf, 1 onion, pepper, and salt and bring to the boil.
2. Holding the octopus firm with kitchen tongs, plunge into the water, and then removed immediately. Repeat 3 times.
3. Add the octopus to the water and cook for 45 minutes or until it is soft to the touch. Turn off the heat and let cool in a pan until lukewarm.
4. Preheat the oven to 200°C.
5. Quarter the remaining onion. Dry roast the onion, garlic, and chillies.
6. Transfer to a blender and gradually add the grapeseed oil until well combined and the texture is smooth. Set aside.
7. For the guacamole, remove the skin from the avocado, pit, and dice.
8. Combine the scallions, chilli, avocado, and lime juice in a blender and process until smooth. Season with salt.
9. To finish, cut the tentacles from the octopus, brush them with the sauce and place them on a grill. Grill for 1 minute on each side.
10. Serve on a plate with the guacamole.