It’s not every day that an octopus makes its way into your kitchen! But when it does, this octopus recipe from Chef Jamilka Borges of Lilith is a great way to welcome it. Drawing upon her Puerto Rican heritage, she infuses it with sofrito and other Caribbean-inflected ingredients… and the dish emerges with a layered flavor profile you won’t forget!

Sauteed Octopus with Criolla Sauce

---

• Author: Jamilka Borges

Print Recipe

Description

The perfect texture of octopus comes from sautéing. 

---

Ingredients

Scale 1x2x3x

• ¼ cup white vinegar
• 1 lb baby octopus
• 2 tbsp coconut oil
• 1 large yellow sweet onion, minced
• 1 tbsp granulated garlic
• 2 tsp Manzanilla olives
• 28 oz crushed tomatoes
• 1 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp simple sofrito
• 2 tsp capers
• 2 bay leaves
• 2 tbsp homemade sazón
• 2 tsp dried oregano
• 2 tsp paprika
• 2 cups water
• Vegetable oil for searing

- Advertisement -

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a stockpot boil 5 qt water and add a ¼ cup of white distilled vinegar. Add your octopus and simmer for 45 minutes or until tender.
2. In the meantime, prepare the criolla sauce. In a big sauté pan, heat the coconut oil, sweat onions and garlic, adding olives, tomatoes and all spices. Let cook for 30 minutes in low heat, once your octopus is ready, transfer to the criolla sauce and cook for an additional 10 minutes. Serve with fried plantains, rice, or any preferred starch.

Cook up Grilled Octopus with Warm Potato Salad as another delectable seafood recipe.

Recipe by Jamilka Borges

Subscribe to TABLE Magazine’s print edition.