Name: Sauteed Octopus with Criolla Sauce
Ingredients: 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

Description

The perfect texture of octopus comes from sautéing.

Ingredients

Scale

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

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Instructions

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.
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.