Sauteed Octopus with Criolla Sauce

It’s not every day that an octopus makes its way into your kitchen! But when it does, this octopus recipe from Chef Jamilka Borges is a great way to welcome it. Drawing upon her Puerto Rican heritage, she infuses it with sofrito and other Caribbean-inflected ingredients…and the dish emerges with a layered flavor profile you won’t forget!

Octopus

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

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.