Recipe courtesy of Amy Pottinger
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Braised and Charred Octopus Taco
1 hr 15 min
45 min
8 to 10 servings
1 hr 15 min
45 min
8 to 10 servings


Arugula Salad:
Olive Tapenade:
Pickled Carrots:
Zesty Yogurt:


For the octopus: Add the octopus, red wine, chicken stock, carrots, 1 head garlic, onion, shallot and some salt, black pepper and red pepper flakes to a large stockpot. Bring to a simmer and cook for 20 minutes. Drain and set aside.

Heat 2 tablespoons olive oil in a large skillet over high heat. Add the octopus, 4 garlic cloves, lemon juice and some salt and pepper. Saute for 4 to 5 minutes.

For the arugula salad: Toss together the arugula, mustard, olive oil, vinegar and some salt and pepper in a bowl.

For the olive tapenade: Add the olive oil, garlic and lemon juice to a food processor and pulse to blend. Add the black olives, Kalamata olives, green olives, pistachios, basil, red pepper flakes and some salt and pepper. Pulse to a chunky puree.

Add 1/2 cup of the tapenade to the arugula salad.

For the pickled carrots: Bring the vinegar, salt and sugar to a low simmer in a small saucepan. Add the carrots and Thai chiles and simmer for 8 to 10 minutes. Drain and let cool.

For the zesty yogurt: In a food processor, blend the yogurt, lemon juice, garlic, a decent amount of salt, and a pinch each of black pepper and red pepper flakes.

To plate: Top a tortilla with arugula salad followed by 3 to 4 baby octopus and some pickled carrots. Drizzle with zesty yogurt. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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