Pistachio Mole

Seared Octopus and Garlic Oil

Chef Joaquin Meza of Dolores | Providence, RI

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Adapted by StarChefs | july 2023

INGREDIENTS

Pistachio Mole:
1 kilogram poblano chiles
700 grams jalapeños
1.5 kilograms raw pistachios
150 grams garlic
25 grams ground black pepper
7 grams dried avocado leaf 
Salt
200 grams unsalted butter 

Octopus:
Salt
4 bay leaves 
3 pounds octopus
¼ cup olive oil
3 cloves garlic, minced

METHOD

For the Pistachio Mole:
In a Vitamix blender, purée chiles, pistachios, garlic, black pepper, and avocado leaf. Slowly stream in water until desired consistency is achieved. Season with salt and set aside. In a saucepan over medium heat, melt butter. Transfer mole to the saucepan and cook 3 minutes or until warmed through. Reduce heat and let simmer 25 minutes. Keep warm.

For the Octopus:
In a large stockpot, bring salted water to a boil. Add bay leaves and octopus. Reduce heat and let cook 30 minutes, or until octopus is fork tender. Strain and let cool. In a small saucepan over medium flame, heat oil. Add garlic and remove pan from heat. Let steep 20 minutes, then strain.  In a large mixing bowl, combine octopus and garlic oil. Toss to coat. Set aside. 

To Assemble and Serve:
In a saucepan over high heat, sear Octopus. Spoon desired amount of Pistachio Mole into a serving bowl. Top with Octopus.

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