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Pulpo Saltado (Gratinated Octopus Stir-Fry)
Peruvian stir-fry with pre-cooked octopus, onion, tomato, and ají amarillo in a lomo saltado premix sauce, served over mashed potato and gratinated with mozzarella-parmesan.
Ingredients
- 1 kg pre-cooked octopus (boiled 1 hour in court-bouillon, cut into pieces)
- 2 medium tomatoes (peeled (mondados), cut into wedges)
- 1 large red onion (cut into wedges)
- 2 units ají amarillo (julienne strips)
- 60 ml soy sauce (sillao) (part of premix)
- 30 ml white vinegar (part of premix)
- 30 ml oyster sauce (part of premix)
- 500 g potatoes (for mashed potato base)
- 60 g butter
- 60 g mozzarella cheese (shredded, for gratin)
- 60 g parmesan cheese (grated, for gratin)
Steps
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1Cook octopus in salted court-bouillon 1 hour. Chill. Cut into bite-size pieces.
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2Make premix: combine sillao + white vinegar + oyster sauce. Make lomo saltado base: sauté aromatics, add premix + dark stock, reduce 35-45 min, thicken with cornstarch, strain.
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3Make mashed potato: butter + cream + salt + nutmeg + pressed potato.
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4Sear octopus at smoking point. Stir-fry onion, tomato, ají amarillo. Return octopus, add premix + base sauce.
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5Assemble: mashed potato in oven dish, octopus saltado on top, cover with mozzarella-parmesan. Gratinate under broiler until golden.
Nutrition (per serving)
680
Calories
42g
Protein
48g
Carbs
30g
Fat
Cultural Context
A creative variation of lomo saltado, Peru's most iconic stir-fry with Chinese-Cantonese (chifa) roots. The premix of sillao, vinegar and oyster sauce is a key chifa technique.