Today I decided to prepare a traditional dish from Colombian cuisine: Patacones with Creole-Style Octopus. I want to share this recipe with you so you can add it to your collection, as it’s an easy and delicious dish with a sweet and savory flavor profile. We’ve made patacones before, which are simply slices of fried plantains that are flattened into a round shape. In this case, we’re pairing the patacones with cooked and well-seasoned octopus,...
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Wash the octopus thoroughly, cut it into slices, and place it in a pot with water. Cook over medium heat until tender.
Remove the octopus from the water and transfer it to a pan. Sauté it with olive oil, adding black pepper, minced garlic, the bay leaf, and a bit of water. Cook for 10 minutes.
Add the red wine, chopped onion, and cilantro to the pan with the octopus. Continue cooking for another 5 minutes.
Dilute the seafood cream in 1 ½ cups of water, then add it to the pan. Mix well and let it cook for another 5 minutes. Remove from heat and set aside.
Peel and slice the green plantains. Heat vegetable oil in a skillet over high heat and fry the plantain slices, ensuring they are not too close together so they cook evenly.
Once the plantains are golden on both sides, remove them and place them on paper towels to absorb excess oil. Using a mallet or rolling pin, flatten the plantains into round shapes.
Return the flattened plantains to the skillet and fry them again until they are crispy and golden brown. Remove from heat and place them back on paper towels. Sprinkle with a little salt.
Arrange the patacones on a serving platter and top each one with a portion of the Creole-style octopus.
To ensure the octopus is tender, you can freeze it before cooking, as freezing helps break down the fibers.
For extra flavor, marinate the octopus in olive oil, garlic, and herbs for a few hours before cooking.
When flattening the plantains, use parchment paper to prevent sticking.
Serve the dish immediately after assembling to maintain the crispiness of the patacones.
Can I use frozen octopus for this recipe?
Yes, frozen octopus works well and can even help tenderize the meat. Just make sure to thaw it completely before cooking.
What can I use as a substitute for seafood cream?
You can substitute seafood cream with heavy cream or coconut milk for a slightly different flavor.
How do I know when the octopus is tender?
The octopus is tender when you can easily pierce it with a fork. Cooking times may vary depending on the size of the octopus.
Can I prepare the patacones in advance?
It's best to prepare patacones fresh to keep them crispy, but you can fry them once, flatten them, and store them. Fry them a second time just before serving.
What type of plantains should I use?
Use green plantains for this recipe, as they are firm and less sweet, which is ideal for making patacones.
