Octopus tostada

Tostada de poulpe et salsa au quetsche

Octopus tostada & damson salsa

  • People
    For 2
  • Preparation Time
    10 minutes
  • Cooking Time
    30 minutes
  • Winery pairing
    Cordon Rouge


  • 1 octopus
  • 1 onion
  • 10 peppercorns
  • 2 laurel leaves
Salsa Sauce
  • 200g damson flesh
  • 1/4 red onion
  • 1/4 garlic clove
  • 1 pineapple tomato
  • 1 cooked potato
  • 1/4 lime
  • 1/4 habanero yellow chili
  • 4 corn tostadas
  • Cilantro


Step 1. Octopus

  1. If the octopus is fresh, tenderize it by tapping with a rolling pin to break the fibers.
  2. Freeze it beforehand and thaw the day before.
  3. Heat up a large saucepan of water, put the onion, peppercorns, and laurel leaves into it.
  4. When the water is boiling, plunge the octopus into it and take it out again. Repeat twice consecutively and then leave the octopus to cook.
  5. Allow 30 min for a 1kg octopus.
  6. Take off the heat and strain it.
  7. Leave to cool and then thinly slice it.

Step 2. Salsa Sauce

  1. Mix all the ingredients.
  2. Heat the mixture on a low heat for 10 min. Set aside in the fridge.

Step 3. Plating-Up

Place the salsa sauce and octopus slices on the tostada. Garnish with fresh herbs.


Mumm Cordon

Mumm Cordon Rouge is ideal for an aperitif among friends or over a meal –those moments when everything simply clicks and positive energy flows: real friends sharing real talk, everyone at ease in a joyful, convivial atmosphere.

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