Grilled Octopus Anticuchos with Northern Sauce

80 min
This dish is a sophisticated version of the classic Peruvian anticucho. The protagonist is the octopus, which is first simmered in an aromatic broth with wine and vegetables to ensure an incredibly tender texture. Then, the tentacles are marinated in a powerful anticuchera sauce based on ají panca and a northern touch of chicha de jora and pisco. Finally, they are grilled over high heat for a perfect seal and that unmistakable smoky flavor. It is served with grilled potatoes and corn, and is topped with a fresh chimichurri that cuts the intensity and enhances all the flavors.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot.
  • + Grill.
  • + Bowl for the sauce.
  • + Kitchen brush
  • + Cutting board and knife.

INSTRUCCIONES

Step 1:

Cook the octopus. Bring plenty of water to a boil in a large pot. When it boils, it “scares” the octopus: hold it by the head and immerse the tentacles in the water for 3 seconds and remove them. Repeat this process 3 times. Then, immerse the whole octopus in the pot.

Step 2:

Aromatize Cooking. Add onion, celery, carrot, garlic, bay leaf, rosemary, a good pinch of salt and red wine to the water. Lower the heat to medium and let the octopus cook for 40-50 minutes or until, when you prick the thickest part of the tentacle, it comes in easily.

Step 3:

Prepare the octopus for the grill. Remove the octopus from the water and let it cool. Once cool, separate the tentacles. You can cut them in half lengthwise to create a flatter surface and make grilling easier. Thread each tentacle onto a skewer stick so they stay straight.

Step 4:

Make the Anticuchera Sauce. In a bowl, mix all the ingredients of the sauce: the ají panca paste, chicha de jora, vinegar, pisco, sillao, garlic, cumin, oregano, honey, salt and pepper. Stir well until a smooth marinade is obtained.

Step 5:

On the Grill! Heat your grill to a high heat. With a brush, generously varnish the octopus antiques on all sides with the sauce. Place them on the hot grill.

Step 6:

Sear to Perfection. Cook the anticuchos for 2-3 minutes per side, varnishing with more sauce each time you turn them over. We're looking for a good seal and grill marks, not over-cooking it. Also place the potato slices and corn on the grill to brown.

Step 7:

Serve. Remove anticuchos and garnishes from the grill. Serve immediately and top the octopus with a spoonful of fresh chimichurri.

TIPS

  • + The Secret to a Soft Octopus: “Scaring” the octopus (the thermal shock of putting it in and taking it out of boiling water) helps relax the fibers and keep the skin from coming off during cooking. It's a classic trick that never fails.
  • + The Cooking Point: The cooking time of octopus may vary depending on its size. The best trick is to prick it with a stick or knife at the junction of the tentacles with the head; if it goes in and out without resistance, it's perfect.
  • + Fresh Chimichurri: A good homemade chimichurri (parsley, garlic, oregano, vinegar and oil) is the perfect counterpoint to the smoky and powerful flavor of the anticuchera sauce. It gives it incredible freshness.
  • + Hot Grill: To prevent the octopus from sticking and to achieve those perfect grilling marks, the grill must be very hot and lightly oiled before placing the anticuchos.