Salpicón de pulpo, Kazaar-chipotle sauce
Follow this simple recipe to make a Mexican cuisine classic, here with a subtle coffee twist.
Serves 4.
Preparation time: 15 minutes.
Ingredients for the salpicón de pulpo: One octopus weighing 1.2 kg (eyes and beak removed) · coarse salt · peppercorns · 2 bay leaves · 1 red onion · 1 tomato · 1 bunch coriander · 1 garlic clove (peeled and degermed) · 3 tbsp. olive oil · juice of 2 limes · fresh-ground pepper.
For Kazaar-chipotle sauce: 2 chipotle peppers in adobo sauce (canned) · juice of 2 lemons · 1½ tomatoes · 1 onion (peeled) · 1 garlic clove (peeled and degermed) · 1 drizzle olive oil · 1 capsule of Kazaar (1 x 25 ml). · Fill a large casserole with water, add bay leaves, coarse salt and peppercorns, bring to a boil. Add the octopus and cook for 20 to 30 minutes · Peel and chop half the red onion, thinly slice the rest for the garnish. Cube the tomato, chop the garlic, remove coriander leaves from stems, set aside several attractive leaves for the garnish, chop remaining leaves · Make the sauce: place all the ingredients (except coffee) in a blender, blend to obtain a smooth sauce. Pour into a bowl · Prepare a 25 ml Kazaar and pour into the sauce, blend again · Drain the octopus, let cool, cut into small sections · In bowls or soup plates, evenly distribute the red onion slices, diced tomato, chopped garlic and chopped coriander, add the octopus, drizzle with olive oil and lime juice. Garnish with the select coriander leaves. Lastly, add the sauce, top with a touch of fresh-ground pepper and serve immediately.
