4 Serves
30 MIN más tiempo de marinado


400 grams octopus, boiled in large chunks
140 grams pesto
1 teaspoon vegetable oil
4 teaspoons huitlacoche (corn fungus) paste
120 grams white rice, cooked
80 grams eight-ball squash, cut in wedges
60 grams tomatoes cut in wedges
40 grams young verdolagas (purslane)
4 teaspoons olive oil
Put the octopus in a bowl and cover with pesto. Let it marinate 12 hours in the refrigerator.
Heat oil in a frying pan and sauté the huitlacoche paste until it is slightly golden. Add the rice and season it.
Grill the octopus on a grill, turning it over carefully to prevent the pesto from burning. Remove it from the fire and grill the squash and tomato wedges.
Serve the octopus with the grilled vegetables and verdolagas. Sprinkle with olive oil before serving.