Pallares Tacu Tacu with Octopus in Rocoto Olive Sauce and Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the tomatoes on a tray, add 1 tablespoon olive oil, the oregano, 1/4 teaspoon salt, and a pinch of pepper. Roast for 20 minutes at 220°C / 425°F until juicy and lightly browned.

2. 2

   Meanwhile, make the rocoto olive sauce: in a blender combine 60 g black olives, the mayonnaise, rocoto, 1 tablespoon lime juice, 1 garlic clove, and 2 tablespoons water. Blend until thick and smooth. Chill until needed.

3. 3

   For the tacu tacu, heat 1 tablespoon olive oil in a wide skillet over medium heat. Sauté 120 g red onion and 2 garlic cloves for 3 to 4 minutes until softened. Add the aji panca paste, cumin, 1/2 teaspoon salt, and a little pepper; cook 2 minutes more.

4. 4

   Add the cooked lima beans to the skillet and partially mash them with a spoon or masher, keeping the texture rustic. Stir in the cooked rice and mix well until a uniform mass forms. Add half of the chopped cilantro and cook 3 minutes more.

5. 5

   Shape the mixture into 4 compact tacu tacu portions. In the same skillet, add a little more oil if needed and brown them over medium heat for 3 to 4 minutes per side, until a firm golden crust forms. Keep warm.

6. 6

   Season the cooked octopus with the remaining garlic, 1 tablespoon lime juice, 1/2 teaspoon salt, and pepper. Heat the final tablespoon of olive oil in a large skillet over medium-high heat and sear the octopus for 2 to 3 minutes per side until the edges color nicely.

7. 7

   In a small bowl, combine the remaining 30 g black olives with the remaining 60 g chopped red onion, the rest of the cilantro, a pinch of salt, and a few drops of lime juice to make a fresh finishing garnish.

8. 8

   Serve one tacu tacu portion on each plate, top with the seared octopus, spoon over the rocoto olive sauce, and add the roasted tomatoes on the side. Finish with the fresh onion, cilantro, and olive mixture over the octopus or alongside.

9. 9

   If you want to reheat before serving, do so gently in the oven at 160°C / 320°F for 5 to 8 minutes to preserve the texture of both the tacu tacu and the octopus.