Octopus with black olive sauce
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.. figure:: _static/octopus_black_olive_sauce.jpg

- Serves: 4

- Type: entry


Background
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This is a Peruvian dish in the 1950s introduced by Rosita Yimura, a Pervuian from Japanese descent. If it a dish that fuses the Peruvian and Japenese cuisines.

Ingredients
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- Octupus: 1 kg
- Red onion: 1 (small)
- Bayleaf: 3
- Salt: 1 tablespoon
- Black pepper: 1 teaspoon
- Lemon juice: 2 tablespoon
- Mayonaise: 3 tablespoon
- Black olive sauce: 5 tablespoon

    + alternative: black olives, mixed, without seed: 150 g

- Optional:

    + parsley, for decoration

Note:

    A fresh octopus has a lot of intact fibre, which means that it needs mechanical tenderization (pounding it repeatedly). For this reason, frozen octupus may be recommended.

	.. figure:: _static/octopus_mechanical_tenderization.jpg

		Mechanical tenderization of an octopus

Steps
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#. Cut the onion in 4 parts

	.. figure:: _static/octopus_with_onions.jpg

		Octopus and onions

#. Boil 2.5 l of water with the salt, bayleaf and cut onion
#. Clean the octopus. (It is assumed that its brain has already been removed before you got it.)
#. When the water poils, hold the octopus with a fork and submerge it in the water for 20 seconds, then remove it. Repeat 3 times. If the octopus was frozen, make sure that the water is boiling each time the octupus is placed in the water

	.. figure:: _static/octopus_submerged.jpg

		Hold the octopus with a fork to submerge it in boiling water

	.. figure:: _static/octopus_submerged.jpg

		Octopus submerged in boiling water

#. Now that the octopus has been cooked, remove the beak (between the tentacles) and eyes (if present). Place the octopus on a plate and let it cool
#. When the octopus has cooled down, cut it in pieces of about half a centimeter thickness.

	.. figure:: _static/octopus_cutting.jpg

		Slicing the octopus' tentacles

	.. figure:: _static/octopus_slices.jpg

		The octopus' tentacles, sliced

#. Use a bowl to make the cream sauce by mixing the mayonaise, lemon juice, the black pepper, and the black olive sauce.
#. To serve, for each person: place the octopus on a plate and place the sauce on top. Optionally decorate with parsley.