Pulpo a la Mexicana

Ingredients

• 1 lb octopus, cleaned
• 1 can (14.5 oz) canned crushed tomatoes
• 2 whole fresh jalapeños
• 3 whole garlic, cloves
• ¼ cup fresh cilantro, chopped
• 1 whole lime

Instructions

1. 1

   Cut the octopus body into 1-inch pieces by slicing crosswise through the body; set the tentacles aside to cut separately.

2. 2

   Cut the octopus tentacles into 2-inch lengths by slicing crosswise; discard any hard beak or suckers that fall away during cutting.

3. 3

   Slice the jalapeños in half lengthwise from tip to base, then scoop out the seeds with a small spoon for less heat, or leave seeds in for more spice.

4. 4

   Smash each garlic clove with the flat side of a knife until the skin splits and the clove flattens; peel away the papery skin.

5. 5

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the octopus pieces to the hot oil and cook, stirring once every 30 seconds, until the surface turns opaque and pale, about 4 minutes.

7. 7

   Pour in the crushed tomatoes, then add the smashed garlic cloves and jalapeño halves; stir to combine everything evenly.

8. 8

   Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring once every 2 minutes, until the octopus is very tender when pierced with a fork.

9. 9

   Remove from heat, then squeeze the juice from the lime directly into the pan and stir to combine.

10. 10

    Taste the sauce, then add salt and pepper a pinch at a time until it tastes savory and balanced to you.

11. 11

    Divide the octopus and sauce evenly between two shallow bowls, spooning the tomato sauce over the top.

12. 12

    Scatter the fresh cilantro in a light layer over the surface of each bowl.

Tools you’ll need

• cutting board
• chef's knife
• small spoon
• 12-inch skillet
• wooden spoon
• shallow serving bowls

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