braised octopus stuffed clam

-Picture taken by Janelle Turcios

This recipe is the winner of the annual Tapas Competition at The Culinary Institute of America in Hyde Park, NY. They were asked to create a tapa, which is a small dish very traditional in Spain, using Salsa Maya as a key ingredient. Current Student Janelle Turcios and Michele Gargiulo created this dish on Oct. 6, 2013 and was voted as the best tapa by a panel of Chefs.


Octopus braising liquid:

  • 1/2 gallon chicken stock
  • 3 T Salsa Maya
  • Pinch of trappeur
  • Pinch of Java
  • Pinch of Chili
  • 1 lb. octupus


  • 3 lb. clams
  • 3 tomatoes
  • 2 c. butter
  • texas toast 
  • pinch of black Cyprus salt
  • 1 bu. scallions

  1. simmer the octopus in braising liquid for 45min. - 1 hour or until tender
  2. take out the octopus and grill until charred, cut into small pieces
  3. steam clams in pan with water ( can be done with water, or braising liquid)
  4. boil tomatoes and remove skin
  5. Make a brown butter (slowly cook the butter until smells nutty and has a hazel color)
  6. toss tomato in the brown butter and add to octopus
  7. cut toast into bite size squares and toast them in a sauté pan with butter or oven (350F)
  8. spread Salsa Maya on toast
  9. slice scallions
  10. sprinkle black Cyprus salt