Photograph of the finished Pulpo en su tinta

Mexico · Bạch tuộc nấu mực đen kiểu Campeche

Pulpo en su tinta

1 hr 30 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Octopus Octopus 1.8 lb
  • Photograph of Squid ink Squid ink 1.1 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Mexican dried chillies Mexican dried chillies 4
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.3 lb

Method

  1. 1 Boil the octopus with onions, garlic, vinegar, and bay leaves for 45 minutes until tender, reserving the broth.
  2. 2 Remove the octopus from the water and slice it into bite-sized rings.
  3. 3 Sauté chopped onions and garlic in olive oil for 3 minutes, then add diced tomatoes and softened Mexican chili peppers and stir-fry for 10 minutes.
  4. 4 Mix the black ink sac with a little boiled water, then pour it into the pot and stir well until the sauce is glossy black.
  5. 5 Add the octopus to the pan and simmer for 15 minutes. Season with salt, sprinkle with coriander, and serve with white rice.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: cooking the octopus under high pressure for 12 minutes, then allowing it to air dry for 10 minutes; this reduces the cooking time by over 20 minutes, ensuring the tentacles are evenly tender without needing constant testing. The black squid sauce will still be fully cooked with the lid open in the following steps.

Start cooking