Patacones with Creole-Style Octopus
Today's recipe is a traditional dish from Panama: delicious patacones with Creole-style octopus. This is a wonderfully complete, flavorful, and colorful recipe that can be served as an appetizer or a main course. The secret to the deliciousness of this dish lies in the combination of ingredients with different textures and flavors, along with the sweet touch provided by the fried plantains. Take note of the ingredients and step-by-step instructions for these patacones with Creole-style...
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Ingredients
For the Patacones
plantains green plantains, peeled and cut into medium slices2
vegetable oil for frying
For the Creole-Style Octopus
octopus, cut into medium slices1kg
garlic4clove
onion, chopped1
bay leaf1
olive oil
pepper
salt
red wine1/2cup
water1 1/2cups- seafood cream2tbsp
chopped parsley1tsp
Nutrition (per serving)
Calories
281.4kcal (14.07%)
Protein
40.2g (80.34%)
Carbs
6.0g (2.16%)
Sugars
0.7g (1.4%)
Healthy Fat
2.2g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
How to make Patacones with Creole-Style Octopus
Cook the Octopus
- Step 1
Place the cleaned and chopped octopus in a pot with water. Season with pepper, salt, bay leaf, and the whole garlic cloves. Cook over medium heat for 30 minutes.
Add Flavor to the Octopus
- Step 1
Add the red wine and chopped onion to the octopus. Continue cooking until the octopus becomes tender.
Prepare the Sauce
- Step 1
Dilute 2 tablespoons of seafood cream in 1 ½ cups of water. Add this mixture to the octopus, stirring well to combine. Adjust the salt if necessary. Set aside.
Prepare the Patacones
- Step 1
Peel and slice the green plantains. Place them in a skillet with vegetable oil and cook over low heat.
- Step 2
Once the plantains are golden on both sides, remove them from the skillet and drain on paper towels.
- Step 3
Flatten the plantain slices and return them to the skillet. Fry them again until they are golden and crispy. Remove and drain once more on paper towels.
Presentation
- Step 1
Serve the patacones alongside a portion of the octopus. Garnish with chopped parsley.
Nutrition (per serving)
Nutrition (per serving)
Calories
281.4kcal (14.07%)
Protein
40.2g (80.34%)
Carbs
6.0g (2.16%)
Sugars
0.7g (1.4%)
Healthy Fat
2.2g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra crispy patacones, ensure the oil is hot enough before frying the plantains for the second time.
If you prefer a spicier dish, you can add a pinch of chili powder or hot sauce to the octopus sauce.
Use fresh octopus for the best flavor, but frozen octopus can also work well if thawed properly.
FAQS
Can I use ripe plantains instead of green plantains?
No, green plantains are essential for making patacones as they have a firmer texture and less sweetness compared to ripe plantains.
How do I know when the octopus is tender?
The octopus is tender when you can easily pierce it with a fork or knife without resistance.
Can I substitute seafood cream with another ingredient?
Yes, you can use heavy cream or a seafood stock as a substitute, but it may slightly alter the flavor.
How do I prevent the plantains from sticking to the skillet?
Ensure the oil is hot enough before adding the plantains and avoid overcrowding the skillet.
Can I prepare the octopus in advance?
Yes, you can cook the octopus and prepare the sauce in advance. Reheat it gently before serving.
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