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.
Servings: 4 Serves
Calories: 538kcal
Ingredients
- 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: 538kcal | Carbohydrates: 19g | Protein: 20g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1400mg | Potassium: 660mg | Fiber: 3g | Sugar: 3g | Vitamin A: 274IU | Vitamin B1: 0.1mg | Vitamin B5: 1mg | Vitamin C: 32mg | Calcium: 109mg | Iron: 7mg
