Prep Work

Parcook the octopus by braising it in the oven in a covered pan with some aromatic vegetables, white wine, herbs, and paprika. Cook it low and slow at 275° for 1 ½–2 hours depending on size. The octopus is done when it’s tender but not falling apart.

Make the Herb Salsa Verde. Finely chop all of the herbs. It is important to use a very sharp knife for this so that you do not bruise the herbs and they maintain their bright green color. Alternatively, chop all of the herbs together in a food processor.

Place herbs in a bowl and stir in the remaining ingredients, making sure to taste before adding salt as the anchovy is quite salty.

Let the sauce sit at room temperature for about half an hour before using to let the flavors marry.

This salsa verde is an excellent accompaniment to any grilled or roasted meat or vegetable, especially chicken and fish. The salsa will last several days in the refrigerator, but you should make sure to bring it to room temperature before using it.

Make the Tostada

Prepare the tostada shells by frying corn tortillas in shallow oil for a few minutes on each side, turning once so they are evenly crispy. You can also prepare them by toasting them on the grill or in the oven. They will have a slightly chewier texture that way, but are quite delicious.

Grill octopus on a preheated grill over very high heat until charred and crispy on the outside. Alternatively, similarly prepare the octopus in the broiler. The octopus is already cooked, so just try to char the outside and warm it through.

Warm the smashed white beans and spread half a cup evenly over each tostada shell.

Assemble: Put two octopus tentacles on each shell, cutting the octopus in half if necessary. Drizzle herb salsa verde over the octopus and top each tostada with avocado slices, radish, and a squeeze of lime.