Charred Pacific Octopus with...Charred Pacific Octopus with Pipian Verde and Heirloom Squash Purée

Slow-braised, flame-charred octopus paired with a vibrant pumpkin seed pipian verde, velvet honeynut squash purée, and quick-pickled radishes.

Ingredients

Cooking Instructions

1. 01

   Submerge the octopus in a heavy Dutch oven filled with salted water, half an onion, 2 garlic cloves, and a bay leaf. Bring to a gentle simmer, cover, and braise for 55–60 minutes until tender when pierced with a knife. Remove and let cool to room temperature.

2. 02

   Toss the cubed honeynut squash with olive oil and salt, then roast at 200°C (400°F) for 25 minutes until caramelized. Transfer to a high-speed blender with warm brown butter and purée until silky smooth. Pass through a fine-mesh chinois and hold warm.

3. 03

   In a dry skillet over medium heat, toast the pepitas until they swell and turn golden, roughly 3 minutes. Set aside 2 tablespoons for garnish.

4. 04

   Broil the tomatillos, poblano, serrano, remaining onion half, and 4 garlic cloves under a high broiler until blistered and charred, about 8 minutes. Peel and stem the poblanos.

5. 05

   Blend roasted vegetables, toasted pepitas, cilantro, and epazote with 150ml of octopus poaching liquid until completely smooth. Warm 15ml avocado oil in a saucepan, pour in the mole green sauce, and simmer on low for 10 minutes until thickened; season with salt.

6. 06

   Quick-pickle the thin radish slices by submerging them in white wine vinegar mixed with a pinch of salt and sugar for 15 minutes.

7. 07

   Separate the octopus tentacles. Heat a cast-iron skillet or grill over maximum heat with remaining avocado oil. Sear octopus tentacles intensely for 2 minutes per side until charred crisp outside while tender inside.

8. 08

   To plate: Spoon warm honeynut purée alongside a ladle of vibrant pipian verde. Arrange a charred tentacle over top. Garnish with pickled radish curls, reserved toasted pepitas, and micro cilantro.