Pulpo al ajillo 
Cooking Instructions
- 1
Wash and clean the octopus thoroughly. Meanwhile, bring half a pot of water to a boil and add the 1/4 onion, 3 whole garlic cloves, 4 bay leaves, and 1/2 tablespoon of sea salt, preferably.
- 2
Once boiling, scare the octopus by dipping just the tips of the tentacles for 3 seconds, then remove.
- 3
Next, dip the tentacles halfway for 5 seconds, then remove again.
- 4
Now, submerge the entire length of the tentacles in the boiling water to let them curl for 7 seconds, then remove again.
- 5
Finally, place the whole octopus in the pot. If using a pressure cooker, cook for 30 minutes. If using a regular pot, cover and simmer on low heat for 40 to 45 minutes until tender.
- 6
Once the octopus is cooked, cut it into pieces and chop the remaining ingredients.
- 7
In a pan over low heat, add the butter and olive oil. Then add the garlic and stir for 1 minute. Next, add the onion and continue stirring until it becomes transparent and soft. Add the guajillo and árbol chilies, then the octopus. Season with salt and pepper, and continue stirring for 2 more minutes, and it's ready.
- 8
Serve on tostadas, with crackers, or a tortilla, and accompany with mayonnaise and a delicious salsa.
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