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.

Octopus Stuffed Plantains (tostones De Pulpo)

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

  1. 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.
  2. 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.
  3. 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.
  4. 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