Pulpo Enamorado

Ingredients

• 1.5 kg (3 lb)octopus — simmered until tender, then cut into pieces
• 1white onion — halved for the pot, plus 1/2 chopped for the sauce
• 2bay leaves
• 4chipotles in adobo — chopped
• 4roma tomatoes — diced
• 6 clovesgarlic — sliced
• 1/3 cupolive oil
• 3 tbsplime juice
• 1 handfulflat-leaf parsley — chopped
• 2 cupswhite rice — to serve
• 1 tspfine salt

Method

1. Start by cleaning the octopus thoroughly under cold running water to remove any sand or debris. Pat the 1.5 kg (3 lb) octopus dry with paper towels to ensure it browns nicely when cooked. Season it lightly with a pinch of the 1 tsp fine salt to enhance its natural flavors.
2. In a large pot, bring water to a boil and add the whole white onion and 2 bay leaves. Once boiling, add the octopus and cook until it turns a vibrant pink and becomes tender, which should take about 20-25 minutes. Remove the octopus from the pot and let it cool slightly before cutting it into bite-sized pieces.
3. In a large skillet, heat 1/3 cup olive oil over medium heat. Add 6 cloves of minced garlic, 4 chipotles in adobo, and 4 chopped roma tomatoes. Cook until the vegetables are soft and fragrant, stirring occasionally to prevent sticking, which should take about 5-7 minutes.
4. Add the octopus pieces to the skillet with the sautéed vegetables. Cook for about 3-4 minutes, stirring occasionally, until the octopus is just opaque and heated through. Be careful not to overcook, as the octopus can become rubbery.
5. Finish the sauce by stirring in 3 tbsp lime juice and a handful of chopped flat-leaf parsley. Mix well to combine all the flavors. Taste and adjust seasoning with the remaining fine salt if needed.
6. While the octopus is cooking, prepare 2 cups of white rice according to package instructions so it is ready to serve with the dish.
7. Serve the Pulpo Enamorado hot, spooning the sauce over the octopus and rice. Accompany with warm tortillas on the side to soak up the flavorful sauce.