Octopus Taco, Sofrito Aioli & Coconut Rum Foam Recipe by Mario Pagan

This year, tennis champ Serena Williams will host the 14th Annual BNP Paribas Taste of Tennis alongside legendary chef Marcus Samuelsson on Thursday, August 22rd at the W New York. The charity event teams up tennis pros and celeb chefs like Puerto Rico's Mario Pagan, who supplied this sneak peek of his specially-designed dish for the event!

Octopus Taco, Sofrito Aioli & Coconut Rum Foam Recipe by Mario Pagan

For the "Masa de Agua" (shell masa):

  • 1.5 c Water
  • 3 tbsp Vegetable  Shortening
  • 1 lb AP Flower (sifted)


Combine all the ingredients. Let rest for 2 hours in the refrigerator and kneed and divide into 2" balls and then press with the bottom of an oiled plate to make the shells. You can replace with Moo Shu pancakes. Fry in a "taco" frying mold until golden in 350d oil.


For the Octopus:

  • 3 lb Octopus (clean)
  • 2 qt Water for Boiling

Pound the octopus with a kitchen hammer to tenderize. Boil in low heat for an hour and a half. Slice and let ready.


For the "Sofrito":

  • 1 ea Red Bell Peppers (seeded)
  • 2 ea Green Bell Peppers or Cubanelle (seeded)
  • 2 ea Ají Dulce or Spicy Peppers (seeded)
  • 4 Culantro Leaves (big leaf cilantro)
  • 1 Cilantro Sprig (no stems)
  • 4 Garlic Cloves


Pulse everything on a food processor to a paste like consistency .


For the Aïoli:

  • 2tbsp "Sofrito" Paste
  • 4 Egg Yolks
  • 2 c Spanish Olive Oil(puro)
  • Salt & Pepper


Add the paste, eggs and season in a food processor. While on, pour the olive oil in an thin stream like drop.


For the Coconut Foam:

  • 1 tsp Lecithin Powder
  • 1 oz.  Coconut Rum
  • 2oz. Coconut Milk


Combine and foam with a electric emulsifier or hand blender.


Combine the Octopuss with the Aïoli and fill every shell. Top with the coconut foam and enjoy!