Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the octopus, bring a large pot of salted water to a boil, then add 1 kilogram of cleaned octopus and cook for 45-60 minutes until tender, draining and allowing it to cool before cutting into 2-inch pieces.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, 2 minced garlic cloves, 1 tablespoon of lime juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to create the marinade, then toss with the cut octopus pieces, ensuring they are well coated.

3. 3

   For the mango-chili sauce, combine 1 medium diced ripe mango, 1 small deseeded and minced red chili, 1/4 cup chopped cilantro, 1 tablespoon white wine vinegar, 1 teaspoon sugar, 1 minced garlic clove, 1/2 medium finely diced red bell pepper, and 1/2 thinly sliced medium red onion in a bowl, mixing well and setting aside.

4. 4

   For the crispy cassava, heat 2 cups of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 175°C (350°F), then carefully fry 500 grams of peeled and cut cassava in batches for 5-7 minutes per batch until golden and crispy, removing with a slotted spoon and seasoning immediately with 1/2 teaspoon of salt.

5. 5

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat, then add the marinated octopus in a single layer, searing for 2-3 minutes per side until beautifully browned and slightly crispy.

6. 6

   Arrange the pan-seared octopus and crispy cassava on serving plates, then spoon a generous amount of the vibrant mango-chili sauce over the octopus and serve immediately with 1 tablespoon of fresh lime wedges as a garnish.