Peruvian Octopus with Olive Cream Sauce

Peru falls on the Pacific Ocean, which is the world’s largest body of water. The country’s fishing industry is one of the largest and most popular in the entire world with various popular catches such as corvina, sea bass, tuna, octopus and more. Peruvian style octopus is often served with an olive cream sauce (Pulpo al Olivo) made with botija olives which mainly grow near the ocean coastline of Peru. This tasty dish may be served as an appetizer or entree.

PULPO AL OLIVO: Serves 2

• 2 large octopus tentacles

• 1 red onion

• 1 garlic clove (chopped)

• 2-3 celery stocks

• 4 potatoes (I used Yukon gold, any white potato works)

• 1 red chili pepper (diced)

• 4.5 tbsp of lime juice

• 1 egg

• 1 cup of olive oil

• 7 botija olives (pitted and finely blended or minced)

• Salt and pepper, more olive oil

• Minced cilantro for garnish

  Boil the octopus in a medium pot with the celery, garlic clove and half of the red onion for about 25 minutes, then let it cool to room temperature and gently peel off the dark outer layer with a knife. Lightly pan sear the octopus before serving. Boil the potatoes for about 30 minutes or until soft, then chop them into chunks with the skin on and pan fry them in a large pan with plenty of olive oil on high heat to get a crispy outer layer. Let the potatoes sit on a paper lined sheet to drain excess oil and season with salt and pepper.

  Blend the egg with 1.5 tbsp of lime juice and some fresh pepper in a blender, then slowly drizzle in the cup of olive oil in small batches while continuing to blend to create the mayonnaise, then hand whisk in the finely pre-blended olives. Thinly slice the other half of the red onion and mix it with the chili pepper and the remainder of the 3 tbsp of lime juice, add some salt and a dash of pepper and minced cilantro.