Octopus Tostada as Served at La Tostaderia in Los Angeles, California as seen on Food Network's Diners, Drive-Ins and Dives episode 2704.
Recipe courtesy of La Tostaderia

Octopus Tostada

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 5 servings





  1. For the octopus: Bring 12 quarts of salted water and the wine to a boil. Add the basil, thyme, peppercorns, chiles, cloves, star anise and octopuses. Boil for 20 minutes.
  2. Shock the octopuses in an ice water bath. Return to the boiling liquid for 15 minutes. Shock again. Peel and chop the octopuses.
  3. For the vegetables: Mix the tomatoes, cucumbers, radishes, bell peppers, cilantro and red onions in a bowl. Dress with lemon juice to taste and season with salt and pepper.
  4. Spoon some of the vegetables into the bottom of a doubled tostada. Spoon some of the octopus mixture on top.