Pulpo al Olivo

Name: Pulpo al Olivo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 500 g octopus — cooked; 150 g botija olives; 80 ml mayonnaise; 1 tbsp lime juice; 1 potato — sliced; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Pulpo al Olivo, a creole classic, graces the tables of Peru with its rich heritage of seafood and olive trees. In bustling Lima or the coastal town of Callao, this dish often appears at family gatherings or celebratory meals, where the bounty of the sea meets the land's olive groves. It's a beloved offering in criollo restaurants, capturing the essence of coastal Peruvian cuisine with simplicity and depth.

The dish's allure lies in its harmonious blend of tender octopus and creamy botija olive sauce. The olives' deep, fruity notes meld with the tangy whisper of lime juice, while mayonnaise provides a lush backdrop. Each bite offers a silky texture, punctuated by the earthy satisfaction of a perfectly cooked potato slice. Salt is added by instinct, ensuring every mouthful resonates with the ocean's embrace.

Ingredients

500 goctopus — cooked
150 gbotija olives
80 mlmayonnaise
1 tbsplime juice
1potato — sliced
to tastefine sea salt

Method

Start by cleaning the 500 g octopus thoroughly under cold running water to remove any impurities. Place it in a large pot filled with water, ensuring the octopus is fully submerged. Bring the water to a gentle simmer over medium heat. Cook the octopus until it turns a vibrant pink and the flesh is tender when pierced with a fork, indicating it's perfectly cooked.
While the octopus is cooking, peel and slice the potato into 1 cm thick rounds. Place the slices in a separate pot of salted water and bring to a boil. Cook until the potato slices are fork-tender but still hold their shape, then drain and set aside.
Pit and chop 150 g of botija olives finely. In a mixing bowl, combine the chopped olives with 80 ml of mayonnaise and 1 tbsp of lime juice. Stir until the mixture is smooth and creamy, creating a rich olive sauce.
Once the octopus is cooked, remove it from the pot and let it cool slightly. Cut the octopus into bite-sized pieces, ensuring even distribution of the tentacles and body for balanced flavor in each bite.
Arrange the cooked potato slices on a serving platter. Place the octopus pieces on top of the potatoes, distributing them evenly.
Generously spoon the olive mayonnaise sauce over the octopus and potatoes, ensuring each piece is well-coated. Taste and sprinkle with fine sea salt to your preference, enhancing the dish's flavors.
Serve the Pulpo al Olivo immediately, allowing the creamy olive sauce to meld with the tender octopus and potatoes, creating a harmonious blend of textures and flavors perfect for sharing.