Octopus in almond sauce (pulpo almendrado) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Mexico Region / Locale: Veracruz Servings: Serves 4
Mexico Region / Locale: Veracruz Servings: Serves 4Octopus in Almond Sauce, or Pulpo Almendrado, is a traditional Mexican dish that brings together the bounty of the sea and the rich culinary heritage of Mexico’s coastal regions. Known for its decadent almond and spice-based sauce, this dish showcases the octopus with a sophisticated complexity of flavors, balanced by the creamy and nutty undertones of almonds. The blend of garlic, chili, and fresh herbs makes it a warm, inviting feast that embodies Mexican warmth and spice.
Ingredients
- octopus – 2 pounds (about 900 grams)
- whole almonds – 1 cup / 150 grams
- garlic cloves – 4 cloves, minced
- onion – 1 medium, chopped
- dried guajillo chili – 2, seeds removed
- canned tomatoes – 1 cup / 240 grams, chopped
- olive oil – 2 tablespoons
- chicken broth – 1 cup / 240 ml
- cilantro – 1/4 cup / 15 grams, chopped
- lime – 1, juiced
- salt – to taste
- black pepper – to taste
Instructions
- Clean the octopus, removing the beak and eyes. Rinse thoroughly under cold water.
- In a large pot, bring water to a boil and then simmer the octopus for about 40-45 minutes until tender. Drain and set aside.
- In a dry skillet over medium heat, toast the almonds until golden brown, about 5 minutes. Allow to cool and blend them until finely ground.
- In a pan, heat olive oil over medium heat. Sauté the garlic, onion, and guajillo chili until the onion is translucent, about 5 minutes.
- Add the canned tomatoes and cook for another 3 minutes.
- Stir in the ground almonds and chicken broth. Bring to a simmer, stirring occasionally until the sauce thickens, about 10 minutes.
- Add the octopus to the sauce, gently fold to coat, and cook for an additional 10 minutes to absorb the flavors.
- Stir in the chopped cilantro and lime juice, then season with salt and pepper to taste.
- Serve hot, garnished with additional cilantro if desired.
Substitutions
- octopus -> squid
- whole almonds -> cashews
- dried guajillo chili -> ancho chili
- chicken broth -> vegetable broth
Enhancements in the Next Evolution
- Marinate the octopus in lime juice, garlic, and olive oil for an hour before cooking for enhanced flavor.
- Add a teaspoon of smoked paprika to the sauce for a deeper, smoky flavor.
- Include roasted red pepper in the sauce base for sweetness.
- Serve with a side of rice to complement the sauce.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
