Octopus Adobo | My version of Adobong Pusit

 

I love adobong pusit but its not exactly the prettiest dish to look at. I thought I would give it a bit of a modern twist or make over by using octopus and using some fancy platting. Since we haven't been going out to fancy restaurants lately, I thought I would bring a bit of fancy to our supper. The octopus is pressure cooked so its super tender and then grilled. Hope you give this a try. 

Ingredients

Raw Octopus tentacles or Octopus tips
3-4 crushed garlic
Half onion diced

1/3 cup tomatoes

3 tbsp vinegar

3 tbsp soy sauce

**1/2 cup vinegar + 1/4 cup salt (for cleaning Octopus)

Sisig na Mangga (Mango Tomato Salsa)

1/2 cup diced raw tomato

1/3 cup diced mango

2 tbsp pickled shallots 

Green onions for garnish

2 tsp shrimp paste

Pickled Shallot Recipe

2 large shallots sliced

1/4 cup rice vinegar

1 tsp sugar

pinch salt and pepper

1. Remove the octopus from the package and place in a large bowl. Rinse with cold water. Check the "mouth" of the octopus and remove any sharp pieces. Drain the water and add 1/2 cup vinegar. Grab some salt (from 1/4 cup of salt) and use the salt to scrub the octopus tentacles, especially the suckers because they would have the most dirt. Scrub until all tentacles have been cleaned. Then rinse with cold water and drain. 

2. On a clean cutting board place the cleaned octopus and begin cutting the octopus by separating each tentacle. Cut the larger body pieces in half. You can also remove the dark tougher skin around the larger tentacles. Set aside.

3. In an instant pot or pressure cook, set on sauté mode add 2 tbsp oil. Add the chopped garlic and fry for about 2 mins.

4. Then add the diced onion saute another 2 mins. 

5. Add the tomatoes and continue to saute until the tomatoes are soften another 2 mins. 

6. Add the 3 tbsp vinegar and 3 tbsp soy sauce. Add just a pinch of salt and black pepper. 

7. Add the octopus pieces into the instant pot and mix well. 

8. Turn off saute mode, add the lid and make the valve is set to seal. Turn on pressure cooker mode and pressure cook for 15 mins. 

9. Once its done pressure cooking make sure all the pressure is released before opening the lid. 

10. Remove the octopus pieces from the instant pot or pressure cooker and set aside. 

11. Optional: strain the adobo broth. Turn the instant pot to saute mode again to reduce the liquid to half.

12. Optional: Remove the skin from the larger tentacles.

13. On a grill pan on medium heat add the octopus tentacles and grill on both sides for about 3-4 mins just to get a bit of smoky flavour and grill marks. Remove from grill pan and place on a clean cutting board.

14. Slice the larger octopus tentacles on a bias for some nice presentation. 

15. Add the sliced tentacles on a nice plate. 

16. Make the sisig na mangga. Once mixed place around the octopus tentacles for some pretty presentation. 

Enjoy!