Name: Octopus Tostada
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 5 servings
Ingredients: Salt; 8 cups cooking wine; 1 teaspoon chopped fresh basil; 1 teaspoon chopped fresh thyme; 7 peppercorns; 6 chiles de arbol; 5 cloves; 5 star anise pods; 2 octopuses; 10 cherry tomatoes, halved; 5 Persian cucumbers, sliced; 4 radishes, finely chopped; 2 red bell peppers, cut into matchsticks; 1 bunch fresh cilantro, finely chopped; 1/2 red onion, finely sliced; Lemon juice, as needed; Salt and pepper; 10 tostadas, for serving

Directions

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.
Shock the octopuses in an ice water bath. Return to the boiling liquid for 15 minutes. Shock again. Peel and chop the octopuses.
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.
Spoon some of the vegetables into the bottom of a doubled tostada. Spoon some of the octopus mixture on top.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of La Tostaderia, Los Angeles, CA

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