🐙 Pulpo a la Campechana – Mexican Octopus in Tomato-Lime Sauce

August 28, 2025 by Camila

👨‍🍳 Instructions:

1. Cook the octopus: Boil the cleaned octopus in water with bay leaves, half the onion, and a pinch of salt for 45–60 minutes until tender. Let cool, then chop into bite-sized pieces.
2. Sauté aromatics: In a skillet, heat olive oil. Add remaining onion and garlic, and cook until fragrant.
3. Build the sauce: Stir in tomatoes, white wine (if using), capers, olives, jalapeño, and cucumber. Simmer for 10 minutes.
4. Add octopus: Mix in the chopped octopus and lime juice. Simmer for another 5–10 minutes to let flavors meld.
5. Season and serve: Adjust salt and pepper. Garnish with fresh cilantro and serve warm with tortillas or rice.