Chorreadas Clams with Octopus

2 Instructions

1. 1

   Simmer the octopus in salted water with bay leaf and a halved onion for 45-60 minutes until a knife slides easily into the thickest part. Drain and slice into bite-sized pieces.

2. 2

   Step 1: In a molcajete, combine the minced garlic, chili powder, and a pinch of salt to create a paste.

3. 3

   Step 2: Add the lime juice to the paste and mix well.

4. 4

   Step 3: In a pan over medium heat, add the cleaned clams and octopus pieces.

5. 5

   Step 4: Pour the garlic and lime mixture over the seafood, stirring to coat evenly.

6. 6

   Step 5: Cook for about 5-7 minutes until the clams open and the octopus is tender, then stir in the salsa negra to coat.

7. 7

   Step 6: Add the chopped onion and cilantro, mixing well before serving.