Octopus Tacos by @lesgourmandisesdeloubna

≈ 1h25

4 servings

🦑

1.5 kg

Octopus

🧂

18 g

Salt

🌿

Aromatics

🧅

75 g

Red onion

🍅

250 g

Tomato

🌿

15 g

Parsley

🫒

75 g

Kalamata olives

🫒

80 ml

Olive oil

🍋

1

Lemon zest

🫑

400 g

Red bell pepper

🧄

18 g

Confit garlic

🍯

15 ml

Honey

🌶️

15 g

Harissa

🥬

50 g

Arugula

🥣

120 ml

Yogurt sauce

🥙

12

Taco tortillas

  1. Freeze

    Freeze the octopus for 48 hours, then thaw it completely in the refrigerator.

  2. Rinse

    Clean the thawed octopus thoroughly and rinse it under cold water.

  3. Bring a large quantity of salted water with the aromatic herbs to a boil.

  4. Dip

    Dip the octopus into the boiling water three times, allowing the tentacles to curl between dips.

  5. Cook

    Seal the octopus in the pressure cooker with the aromatic cooking water.

  6. Cook

    Cook the octopus under pressure for 45 minutes, then release pressure safely.

  7. Dice

    Dice the red onion and tomato into small pieces.

  8. Chop

    Chop the flat-leaf parsley and Kalamata olives finely.

  9. Combine

    Combine the diced vegetables, parsley, olives, olive oil, and lemon zest in a bowl.

  10. Grill

    Grill the red bell peppers until their skins are charred and softened.

  11. Blend

    Blend the grilled red bell peppers with garlic confit, honey, and harissa until smooth.

  12. Cut

    Cut the cooked octopus into bite-size pieces and coat it with the red pepper sauce.

  13. Grill

    Grill the sauced octopus pieces until lightly charred and hot.

  14. Warm

    Warm the corn tortillas briefly on the grill pan until flexible.

  15. Layer

    Layer arugula and grilled octopus into each warm tortilla.

  16. Top

    Top each taco with salsa verde and plain yogurt sauce, then serve immediately.

Octopus Tacos by @lesgourmandisesdeloubna

≈ 1h25

4 servings

🦑

1.5 kg

Octopus

🧂

18 g

Salt

🌿

Aromatics

🧅

75 g

Red onion

🍅

250 g

Tomato

🌿

15 g

Parsley

🫒

75 g

Kalamata olives

🫒

80 ml

Olive oil

🍋

1

Lemon zest

🫑

400 g

Red bell pepper

🧄

18 g

Confit garlic

🍯

15 ml

Honey

🌶️

15 g

Harissa

🥬

50 g

Arugula

🥣

120 ml

Yogurt sauce

🥙

12

Taco tortillas

Preparation Steps

  1. Step 1/16

    Freeze the octopus for 48 hours, then thaw it completely in the refrigerator.

    🦑octopus

  2. Step 2/16

    Clean the thawed octopus thoroughly and rinse it under cold water.

    🦑octopus
    🔪chef's knife
    🪵cutting board

  3. Step 3/16

    Bring a large quantity of salted water with the aromatic herbs to a boil.

    🧂salt
    🌿aromatic herbs
    🥄ladle

  4. Step 4/16

    Dip the octopus into the boiling water three times, allowing the tentacles to curl between dips.

    🦑octopus
    🥢tongs

  5. Step 5/16

    Seal the octopus in the pressure cooker with the aromatic cooking water.

    🦑octopus
    🧂salt
    🌿aromatic herbs
    🥢tongs

  6. Step 6/16

    Cook the octopus under pressure for 45 minutes, then release pressure safely.

    🦑octopus

  7. Step 7/16

    Dice the red onion and tomato into small pieces.

    🧅red onion
    🍅tomato
    🔪chef's knife
    🪵cutting board

  8. Step 8/16

    Chop the flat-leaf parsley and Kalamata olives finely.

    🌿flat-leaf parsley
    🫒Kalamata olives
    🔪chef's knife
    🪵cutting board

  9. Step 9/16

    Combine the diced vegetables, parsley, olives, olive oil, and lemon zest in a bowl.

    🧅red onion
    🍅tomato
    🌿flat-leaf parsley
    🫒Kalamata olives
    🫒extra-virgin olive oil
    🍋lemon
    🥣mixing bowl
    🧀microplane grater

  10. Step 10/16

    Grill the red bell peppers until their skins are charred and softened.

    🫑red bell pepper
    🥢tongs

  11. Step 11/16

    Blend the grilled red bell peppers with garlic confit, honey, and harissa until smooth.

    🫑red bell pepper
    🧄garlic confit
    🍯honey
    🌶️harissa
    🥄measuring spoons

  12. Step 12/16

    Cut the cooked octopus into bite-size pieces and coat it with the red pepper sauce.

    🦑octopus
    🫑red bell pepper
    🧄garlic confit
    🍯honey
    🌶️harissa
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  13. Step 13/16

    Grill the sauced octopus pieces until lightly charred and hot.

    🦑octopus
    🫑red bell pepper
    🧄garlic confit
    🍯honey
    🌶️harissa
    🥢tongs

  14. Step 14/16

    Warm the corn tortillas briefly on the grill pan until flexible.

    🌽corn tortillas
    🥢tongs

  15. Step 15/16

    Layer arugula and grilled octopus into each warm tortilla.

    🌽corn tortillas
    🥬arugula
    🦑octopus
    🥢tongs

  16. Step 16/16

    Top each taco with salsa verde and plain yogurt sauce, then serve immediately.

    🧅red onion
    🍅tomato
    🌿flat-leaf parsley
    🫒Kalamata olives
    🫒extra-virgin olive oil
    🍋lemon
    🥣plain yogurt sauce
    🥄spoon

Composition

Ingredients

Types

Seafood, Seasonings, Vegetables, Fruits, Sweeteners, Condiments, Leafy Greens

Ingredients

Octopus, Salt, Aromatics, Red onion, Tomato, Parsley, Kalamata olives, Olive oil, Lemon zest, Red bell pepper, Confit garlic, Honey, Harissa, Arugula, Yogurt sauce, Taco tortillas

Notes

Octopus (frozen 48 hours in advance, then cleaned and washed), Salt (for the boiling water), Aromatics (added to the boiling water, type not specified), Red onion (for the sauce vierge), Tomato (for the sauce vierge), Parsley (for the sauce vierge), Kalamata olives (for the sauce vierge), Olive oil (for the sauce vierge), Lemon zest (for the sauce vierge), Red bell pepper (grilled, for the red sauce), Confit garlic (for the red sauce), Honey (a little, for the red sauce), Harissa (for the red sauce), Arugula (for assembling the tacos), Yogurt sauce (a little, for assembling the tacos), Taco tortillas (implied by the dish name, not described)

Allergens

Mollusks

Dietetics

Dietary regimen

Pescatarian, Mediterranean diet

Calories

510 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 45g, Fat: 22g, Fiber: 7g, Sugars: 9g, Saturated fat: 4g

Nutritional Information

Minerals

Iron: 6.2mg, Potassium: 780mg, Calcium: 140mg, Magnesium: 78mg, Sodium: 760mg, Zinc: 2.1mg

Vitamins

Vitamin C: 82mg, Vitamin B12: 18mcg, Vitamin A: 190mcg RAE, Vitamin E: 3.8mg, Vitamin K: 56mcg, Folate: 72mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

45 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, slotted spoon, tongs, microplane grater, measuring spoons, ladle

Appliances

Pressure cooker, Blender, Stove

Type

Type

Type Of Dish

Main Course, Street Food

Occasions

Lunch, Dinner, Casual gathering, Summer meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Mexican, Mediterranean, French

Geographic

France, Marseille

Various

Aspect

Texture

Tender, Charred, Juicy, Crisp, Creamy

Flavors

Smoky, Spicy, Tangy, Briny, Herbaceous, Sweet, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked seafood out longer than 2 hours), fridge : 3 days (Store cooked octopus and sauces separately in airtight containers,Keep at 4°C or below), freezer : 90 days (Freeze cooked octopus in an airtight container,Freeze tortillas and sauces separately)