Pressure Cooker Octopus with Coconut

Ingredients

• 1 kg Octopus (can be frozen; whole)
• 1 tbsp Olive oil (for the pressure cooker)
• 3 Garlic (whole cloves for cooking the octopus)
• 2 Bay leaves (dried)
• Salt (to taste)
• 2 tbsp Annatto oil (for the sofrito)
• 0.5 Onion (finely chopped)
• 2 Garlic (minced cloves for the sofrito)
• 3 Ají dulce peppers (finely chopped (sweet chili peppers))
• 3 Culantro (fresh leaves, chopped)
• 400 ml Coconut milk (one standard can)
• 1 tsp Curry powder (or to taste)
• 0.5 cup Seafood stock (concentrated)
• 1 tsp Sugar (to balance the sauce)

Steps

1. 1

   In a pressure cooker, add a little olive oil, the whole garlic cloves, and the bay leaves.

2. 2

   Place the whole octopus inside the cooker (it can be frozen). Do not add water, as the octopus will release its own juices.

3. 3

   Add a pinch of salt, close the pressure cooker, and cook over medium heat for 15 minutes once it reaches pressure.

4. 4

   While the octopus is cooking, prepare the sofrito in a large skillet with the annatto oil.

5. 5

   Sauté the chopped onion, garlic, ají dulce peppers, and culantro until fragrant and soft.

6. 6

   Stir in the coconut milk, a touch of curry powder, the seafood stock, and the sugar. Mix well and let it reduce over low heat.

7. 7

   After 15 minutes, release the pressure from the cooker and remove the octopus. You will see it is tender and has released a dark liquid.

8. 8

   Cut the octopus tentacles into medium-sized pieces.

9. 9

   Incorporate the octopus pieces into the coconut sauce. Add a bit of the cooking liquid left in the pressure cooker to intensify the flavor.

10. 10

    Cook everything together for a couple of minutes to let the flavors meld and serve hot.

Notes

It is recommended to serve this dish with white rice and patacones (fried green plantains). The leftover liquid from cooking the octopus is very potent; use it sparingly in the sauce.

Nutrition per serving

• main course
• seafood
• Caribbean
• pressure cooker
• quick
• gluten-free