Peruvian Octopus Stuffed Potatoes (causa De Pulpo)
Peruvian-Chinese cuisine is a unique fusion of flavors and techniques, and one delicious example of this is Peruvian Octopus Stuffed Potatoes, also known as Causa de Pulpo. This dish combines tender octopus with creamy potatoes and a zesty lime dressing, creating a mouthwatering appetizer or light meal.
Ingredients
- 1 lb octopus, cleaned and tenderized
- 4 large yellow potatoes, boiled and mashed
- 1/2 cup aji amarillo paste
- 1/4 cup lime juice
- 1/4 cup red onion, finely chopped
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lettuce leaves for serving
- Boiled eggs and black olives for garnish
Instructions
- In a pot of boiling water, cook the octopus for 30-40 minutes until tender. Drain and let it cool, then chop it into small pieces.
- In a bowl, mix the mashed potatoes with aji amarillo paste, lime juice, and salt to form a smooth dough-like mixture.
- In another bowl, combine the chopped octopus, red onion, mayonnaise, olive oil, and salt and pepper to make the octopus filling.
- To assemble, place a layer of potato mixture in a serving dish, followed by a layer of octopus filling, and repeat the process to create layers.
- Refrigerate the dish for at least 1 hour to set and chill.
- Serve the Peruvian Octopus Stuffed Potatoes on lettuce leaves, garnished with boiled eggs and black olives.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 8g
Supplies
Saucepan Mixing bowls Serving dish
Tools
Knife Cutting board Potato masher
Serving suggestions
Serve the Causa de Pulpo as an appetizer at a Peruvian-Chinese themed dinner party, or enjoy it as a light lunch with a side salad.
Tips & tricks
For a spicy kick, add a few drops of hot sauce to the octopus filling mixture.
Cost
$20