Patacones with Creole-Style Octopus

c
@cocinero44

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...

Patacones with Creole-Style Octopus recipe
Prep Time
20min
Cook Time
50min
Total Time
1hr 10min

Ingredients

4 Servings
(1 serving = 1 portion of patacones with Creole-style octopus)

For the Patacones

  • plantains green plantains, peeled and cut into medium slices
    plantains green plantains, peeled and cut into medium slices
    2
  • vegetable oil for frying
    vegetable oil for frying

For the Creole-Style Octopus

  • octopus, cut into medium slices
    octopus, cut into medium slices
    1kg
  • garlic
    garlic
    4clove
  • onion, chopped
    onion, chopped
    1
  • bay leaf
    bay leaf
    1
  • olive oil
    olive oil
  • pepper
    pepper
  • salt
    salt
  • red wine
    red wine
    1/2cup
  • water
    water
    1 1/2cups
  • seafood cream
    seafood cream
    2tbsp
  • chopped parsley
    chopped parsley
    1tsp

How to make Patacones with Creole-Style Octopus

Cook the Octopus

  1. 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

  1. Step 1

    Add the red wine and chopped onion to the octopus. Continue cooking until the octopus becomes tender.

Prepare the Sauce

  1. 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

  1. Step 1

    Peel and slice the green plantains. Place them in a skillet with vegetable oil and cook over low heat.

  2. Step 2

    Once the plantains are golden on both sides, remove them from the skillet and drain on paper towels.

  3. 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

  1. Step 1

    Serve the patacones alongside a portion of the octopus. Garnish with chopped parsley.

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

  1. For extra crispy patacones, ensure the oil is hot enough before frying the plantains for the second time.

  2. If you prefer a spicier dish, you can add a pinch of chili powder or hot sauce to the octopus sauce.

  3. Use fresh octopus for the best flavor, but frozen octopus can also work well if thawed properly.

FAQS

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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