Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean the 1.5 kg octopus thoroughly by removing the beak, eyes, and innards, then rinse under cold water.

2. 2

   In a large pot, combine 4 liters of water, 1 whole white onion quartered, 2 bay leaves, 1 teaspoon of salt, 1 teaspoon of black peppercorns, and 0.5 cup of white vinegar, bringing it to a rolling boil.

3. 3

   Carefully dip and remove the 1.5 kg octopus into the boiling liquid three times for about 30 seconds each to curl the tentacles, then fully submerge and poach for 60 to 90 minutes until tender.

4. 4

   While the octopus poaches, prepare the hogao by sautéing 1 chopped large white onion and 2 minced garlic cloves in 2 tablespoons of olive oil over medium heat until softened.

5. 5

   Add 2 finely diced large tomatoes, 0.5 teaspoon of ground cumin, 0.5 teaspoon of annatto powder, a pinch of salt, and a pinch of black pepper to the pan, simmering for 15 minutes until the sauce thickens, then stir in 0.25 cup of chopped fresh cilantro.

6. 6

   Peel and cut 1 kg of fresh yucca into 2-inch pieces, boil in salted water for 20-30 minutes until tender, then drain and toss with 2 tablespoons of butter and salt to taste.

7. 7

   Once the 1.5 kg poached octopus is tender, remove it from the liquid, slice it into 1-inch pieces, and arrange it on a serving platter with the cooked yucca.

8. 8

   Spoon the prepared hogao generously over the sliced octopus and yucca, garnishing with fresh cilantro sprigs and lime wedges before serving.