Pulpo en Su Tinta
Squid Ink Octopus
Octopus is gently poached until fork-tender, then simmered in its own inky black sauce built from squid ink, white wine, and a tomato sofrito.
Pulpo en Su Tinta
✦ Antes de Empezar
Before you cook
Where can I find squid ink, and does the octopus really need to be previously frozen?
Squid or cuttlefish ink is sold in small packets at Spanish or Mexican markets or online seafood suppliers — a little goes a long way. Using previously frozen octopus (or freezing fresh octopus yourself before cooking) breaks down the muscle fibers so the tentacles turn out tender instead of rubbery after simmering.
Ingredientes· 11View
- 3 pounds (1.35 kg)Cleaned octopus, previously frozen and thawed
- 1 (halved) plus 1/2 (chopped)White onion
- 2Bay leaves
- 4Garlic cloves, divided
- 3Roma tomatoes, chopped
- 1/2 cupDry white wine
- 2 to 3 tablespoonsSquid or cuttlefish ink
- 2 tablespoonsOlive oil
- 1 cupOctopus cooking liquid
- To tasteSalt and pepper
- As neededChopped parsley
Instrucciones
6 pasosPrepara el agua de cocción
Prepare the poaching water
Bring a large pot of water with half an onion, 2 garlic cloves, and the bay leaves to a simmer. Dip the octopus tentacles into the water three times, then submerge completely.
Cocina el pulpo
Cook the octopus
Simmer gently 45 to 75 minutes, depending on size, until a knife enters the thickest tentacle easily. Cool the octopus in the liquid, then cut it into pieces.
Prepara el sofrito
Make the sofrito
Sauté the chopped onion and remaining garlic in the olive oil. Add the tomato and cook until reduced.
Agrega vino y tinta
Add wine and ink
Add the wine and simmer 3 minutes, then stir in the squid ink and reserved cooking liquid.
Incorpora el pulpo
Add the octopus
Add the octopus and simmer 15 to 20 minutes, until it's coated in a glossy black sauce.
Sazona y sirve
Season and serve
Season with salt and pepper and garnish with parsley. Avoid prolonged boiling after the octopus is tender, or it can toughen again.