Mexican cuisine · Fish & Seafood

Pulpo en su Tinta

Octopus in deep black ink sauce with tomato, onion and green olives, in the style of Campeche.

Ingredients · for 4 servings

• 1.2 kg octopus (cleaned)
• 4 sachets squid ink
• 2 onions
• 5 garlic cloves
• 600 g tomatoes
• 100 g green olives
• 2 bay leaves
• 150 ml white wine
• 1 tsp dried oregano
• 4 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Simmer the octopus gently with one bay leaf in unsalted water for 50–60 min., until tender, then let cool and cut into 3 cm pieces; reserve 200 ml of the cooking liquid.
2. Finely dice the onions and garlic, peel, deseed and dice the tomatoes, and halve the olives.
3. Heat the olive oil in a wide pot and sauté the onions with garlic over medium heat for 7–8 min. until translucent, without letting them color.
4. Add the tomatoes with the oregano and second bay leaf and reduce uncovered for 10 min., until the sauce thickens and the oil separates out.
5. Deglaze with the white wine, reduce for 3 min., then stir in the ink dissolved in a little cooking liquid along with the remaining liquid – the sauce turns deep black and glossy instantly.
6. Add the octopus and olives, let simmer uncovered over low heat for 15 min., season with salt and pepper and serve with chopped parsley and white rice.