Kilawen Pulpo
​Wilson Paguyo

​

ingredients

• Octopus  - 300 gms
• Onion julienne cut - 1/2 or whole if you love onion
• Ginger- 200 grams
• Celery -200 grams
• Citron (citrus or lemon) juice - 1 pc 
• Salsa oliva 
• Pulpo Foam( pulpo and soja lecithine)
• Cilantro (optional), diced

Procedure

1. Clean your octopus and make sure that you remove the eye. 
2. Add water to a large pot (enough to cover the octopus), add onion and tomato and bring to a rolling boil. 
3. Once boiling, take your octopus and slowly dunk your octopus 5 times in the hot water.  This allows the octopus to slowly start cooking. 
4. After dunking the tentacle part 5 times, drop the whole octopus in the boiling water, and cook, no longer than 5 minutes. 
5. Prep a large pan with cold water. 
6. After 5 minutes, take your octopus and drop it in the cold water to stop the octopus from overcooking. 
7. Take the octopus and slice thinly on a diagonal. 
8. Plate your octopus and add ginger, celery, onion. Add cilantro if you prefer. 
9. Add your citron (lemon or citrus juice) and season to taste with salt and pepper. 
10. Serve and enjoy