Savor the Sea with Pulpo al Ajillo! 🐙🌶️ Servings: 6 Time: 1 hour Ingredients: 1 bag El Comal La Comaleada Tortillas with Red Chile 2lb octopus 1 garlic head 2 bay leaves 1 tsp peppercorns 2 fresh oregano leaves 4 guajillo peppers, cut into thin strips 8 garlic cloves, minced ¼ cup olive oil Salt, pepper and paprika to taste Directions: 1. Add water to a large pot and bring to a boil. Slowly add the octopus, garlic head, peppercorns, oregano and bay leaves. 2. Cook for 45 minutes over low heat.

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