Octopus Adobo by Chef Alvin Savella – The Kitchen Assasin

Discover Chef Alvin Savella’s inventive Octopus Adobo (Adobong Pusit), a flavorful Filipino seafood dish with a Pacific Rim twist. Combining savory, tangy, and umami flavors, this unique recipe showcases octopus in a delicious adobo sauce, perfect for seafood lovers.

Learn more about the history and variations of Filipino adobo on Filipino Food Movement.

Want to try more delicious Filipino recipes? Check out our Chicken Adobo recipe for another mouth-watering dish with rich, savory flavors!

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Octopus Adobo by Chef Alvin Savella – The Kitchen Assasin

Chef Savella known as “The Kitchen Assassin,” was born and raised in Lahaina, Maui.  After culinary school in Southern California, Savella worked for 10 years in Los Angeles, but in 2012, Alvin returned home.   He worked at the Ritz Carlton in Kapalua and later became the Chef de Cuisine at the Grand Waileaʻs Humuhumunukunukuapuaʻa.  

In 2020 Chef Alvin Savella was named Executive Chef of the West Maui restaurant group including Māla Ocean Tavern, Down The Hatch, and Breakwall Shave Ice Co.  

Chef Savella describes his cooking style “as a little bit suspenseful, with a few surprises here and there. Growing up in Hawaii, I learned a lot of that Pacific Rim style and, being in a Filipino family, a lot of my base style is from Pacific Rim and Filipino cooking.” 

We are excited to have this inventive chef in our kitchen, sharing his recipe for Octopus Adobo. 

Posted By: As Seen On OC16

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Filipino

Servings 4 Serves

Calories 538 kcal

Ingredients

  

1x2x3x

• 1  lb. Octopus cooked and cut
• 2 oz. Canola Oil
• 2 oz. Onion diced
• 1 oz. Ginger minced
• 1 oz. Garlic minced
• 2 oz. Cherry tomatoes halved
• 4 oz. Octopus cooking liquid
• 2 oz. Apple Cider Vinegar
• 2 oz. Shoyu
• 1 Tbsp Patis
• 1 Tbsp Squid Ink
• 4 Calamansi

Instructions

 

• Cook tako in water until it is tender and cool.
• Once cool, cut into bite size pieces
• In a skillet, heat oil and saute onions, ginger, and garlic until translucent.
• Add tomatoes, octopus cooking liquid, cider vinegar, shoyu, patis, squid ink, and octopus and let simmer for a few minutes until half the liquid is gone.
• Place in a bowl and squeeze some fresh calamansi over the top.

Nutrition

Calories: 538kcalCarbohydrates: 19gProtein: 20gFat: 44gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 54mgSodium: 1400mgPotassium: 660mgFiber: 3gSugar: 3gVitamin A: 274IUVitamin B1: 0.1mgVitamin B5: 1mgVitamin C: 32mgCalcium: 109mgIron: 7mg

Keyword adobong pusit, octopus adobo, Filipino octopus recipe, Filipino Adobo, Chef Alvin Savella, pacific rim cuisine, Filipino cooking, seafood adobo, octopus adobo recipe

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