Chef Miguel Angel Guerrero Shares A Taste Of Baja Med Cuisine

STUDIO CITY (CBS) — Chef Miguel Angel Guerrero and Ensenada Tourism Board President Normando Novelo stopped KCAL9 Thursday to discuss Baja Mexico's new Mediterranean-style cuisine.

Baja Med aims to bring tourism to the newest state in Mexico by giving Baja a unique cuisine identity. It fuses local ingredients, Mediterranean techniques, and Asian influences.

Viewers got a taste of Baja Med cuisine when Chef made cactus spaghetti and octopus salad!

Octopus Summer Salad Recipe

Ingredients:

Fresh cactus paddles or nopales, needles removed
Fresh octopus
Arugula
Parsley
Garbanzo Beans
Roasted red peppers
Watercress
Lemon
Olive oil
Dried leek
Blue cheese
Chips

Preparation:

• Run the cactus through a pasta machine to create a flat noodle base to desired thickness
• Run back flat cactus noodle through pasta machine with an adapter that cuts it into spaghetti-style noodles
• Boil octopus* in black tea until the tentacles curl up
• Lower heat and simmer for approximately 5-10 minutes
• Let the octopus cool in liquid for about an hour
• Refrigerate octopus submerged in liquid for a few hours, or overnight, if possible
• Cut octopus into bite-sized pieces
• Assemble octopus and cactus noodles with arugula, watercress, roasted red peppers and beans
• Drizzle with lemon and olive oil vinaigrette
• Dress with parsley, blue cheese, dried leek and chips
• Sprinkle with sea salt