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    You are in: Home / Recipes / Octopus in Ranchero Sauce Recipe
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    Octopus in Ranchero Sauce

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    3 hrs

    0 mins

    Zeke Koch's Note:

    This recipe is adapted from the wonderful "Cuisine of the Water Gods" which is sadly out of print. It's hands down my favorite octopus recipe. It seems like a lot of work the first time you make it, but trust me, this will blow your mind. Even the most squeamish folks I know love it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      First roast 2 medium onion and 2 heads garlic in the oven (at 425 for 20 minutes or so until they start to caramelize). Alternately you can pan roast them in a cast iron skillet.
    2. 2
      In a large pot place roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns, 4 serrano chiles (whole), 16 cups water and beer.
    3. 3
      Boil for 1 1/2 to two hours.
    4. 4
      Remove from heat and let the octopus cool in the liquid while you start the ranchero sauce.
    5. 5
      Bring 6 cups of water to boil with 16 plum tomatoes, 14 serranos, 1 1/2 sliced tomatoes and 6 cloves of garlic and simmer for 30 minutes.
    6. 6
      Strain out the solids (saving the Ranchero broth), puree the solids in a blender or Cuisinart with 1 1/2 cups or the retained broth.
    7. 7
      Now, heat 1/2 cup olive oil in a tall thick pot and add 6 cloves of garlic. Simmer the garlic until it turns golden, remove them with a slotted spoon and carefully pour in the Ranchero sauce. This will cause splattering so I strongly encourage long sleeves. Stir like mad for the first few minutes until it's a gentle simmer. Cook for 30 minutes.
    8. 8
      Now strain the liquid from the simmered octopus and in a separate pan cook down to 3 cups. This should take about 30 minutes. Meanwhile separate the octopus from the veggies and toss the veggies.
    9. 9
      While the ranchero sauce and octopus are simmering down take the final 6 cloves of garlic, 1/2 cup of cilantro and salt and either in a pestle or a blender puree into a smooth paste.
    10. 10
      Add the paste, octopus and reduced octopus stock to the ranchero sauce and cook for a final 20 minutes.
    11. 11
      I sometimes split this recipe over two days (make the octopus one night and the ranchero the next).

    Ratings & Reviews:

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    Nutritional Facts for Octopus in Ranchero Sauce

    Serving Size: 1 (1030 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 371.9
     
    Calories from Fat 121
    32%
    Total Fat 13.4 g
    20%
    Saturated Fat 2.0 g
    10%
    Cholesterol 97.9 mg
    32%
    Sodium 855.3 mg
    35%
    Total Carbohydrate 26.8 g
    8%
    Dietary Fiber 3.7 g
    15%
    Sugars 8.6 g
    34%
    Protein 34.8 g
    69%

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