OCTOPUS TOSTADA

Octopus Tostada image

Provided by Food Network

Time 1h15m

Yield 5 servings

Number Of Ingredients 18

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Salt
8 cups cooking wine
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
7 peppercorns
6 chiles de arbol
5 cloves
5 star anise pods
2 octopuses
10 cherry tomatoes, halved
5 Persian cucumbers, sliced
4 radishes, finely chopped
2 red bell peppers, cut into matchsticks
1 bunch fresh cilantro, finely chopped
1/2 red onion, finely sliced
Lemon juice, as needed
Salt and pepper
10 tostadas, for serving

Steps:

For the octopus: Bring 12 quarts of salted water and the wine to a boil. Add the basil, thyme, peppercorns, chiles, cloves, star anise and octopuses. Boil for 20 minutes.
Shock the octopuses in an ice water bath. Return to the boiling liquid for 15 minutes. Shock again. Peel and chop the octopuses.
For the vegetables: Mix the tomatoes, cucumbers, radishes, bell peppers, cilantro and red onions in a bowl. Dress with lemon juice to taste and season with salt and pepper.
Spoon some of the vegetables into the bottom of a doubled tostada. Spoon some of the octopus mixture on top.