Octopus Stuffed Plantains (tostones De Pulpo)
This recipe combines the flavors of Puerto Rican and Chinese cuisine to create a delicious fusion dish. The tender octopus is stuffed inside crispy tostones (fried green plantains), creating a unique and flavorful appetizer or main course.
Ingredients
- 1 lb octopus, cleaned and tenderized
- 4 green plantains, peeled and sliced into 1-inch rounds
- 1 cup vegetable oil for frying
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 bell pepper, finely chopped
- 1 tomato, diced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup cilantro, chopped
Instructions
- In a large pot, bring water to a boil and cook the octopus for 20-30 minutes until tender. Drain and let it cool, then chop into small pieces.
- Meanwhile, heat the vegetable oil in a frying pan over medium heat. Fry the plantain rounds until golden, about 3 minutes per side. Remove and flatten each round with a tostonera or the back of a heavy glass.
- In a separate pan, sauté the onion, garlic, and bell pepper until softened. Add the chopped octopus, tomato, paprika, salt, and pepper. Cook for 5-7 minutes, then stir in the cilantro.
- Place a spoonful of the octopus mixture on top of each tostone. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 8g
Supplies
Large pot Frying pan Tostonera or heavy glass Serving platter
Tools
Knife Cutting board Wooden spoon Spatula
Serving suggestions
Serve the Octopus Stuffed Plantains as an appetizer for a dinner party or as a unique main course for a special meal.
Tips & tricks
For an extra kick of flavor, drizzle the stuffed plantains with a squeeze of fresh lime juice before serving.
Cost
$20