📝 About This Recipe
Transport your senses to the shores of Lima with this Pulpo a la Parrilla, a dish that elevates tender octopus with the bold, smoky flavors of traditional Peruvian anticucho sauce. The secret lies in the 'scaring' technique during the boil to ensure perfect texture, followed by a high-heat char that caramelizes the spicy ají panca glaze. This dish is a celebration of Peru’s rich 'Pescados y Mariscos' tradition, offering a sophisticated balance of heat, acidity, and smoke.
🥗 Ingredients
The Octopus & Poaching Liquid
- 3-4 lbs Whole Octopus (cleaned, beak and eyes removed)
- 1 Red Onion (halved)
- 4 cloves Garlic (smashed)
- 2 pieces Bay Leaves
- 1 tablespoon Black Peppercorns
Anticuchero Marinade
- 1/2 cup Ají Panca Paste (Peruvian mild red chili paste)
- 1/4 cup Red Wine Vinegar
- 1/4 cup Vegetable Oil
- 1 tablespoon Dried Oregano (rubbed between palms)
- 1 teaspoon Ground Cumin
- 2 tablespoons Garlic Paste (freshly minced)
- to taste Salt and Black Pepper
Accompaniments
- 4 medium Yukon Gold Potatoes (boiled and sliced into thick rounds)
- 2 ears Choclo (Peruvian Corn) (boiled and sliced into rounds)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Fill a large stockpot with water and add the onion, smashed garlic, bay leaves, and peppercorns. Bring to a rolling boil.
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2
Perform the 'asustar' (scaring) technique: Hold the octopus by the head and dip the tentacles into the boiling water for 3 seconds, then lift out. Repeat this 3 times until the tentacles curl tightly.
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3
Submerge the octopus fully, reduce heat to a simmer, and cook for 40-50 minutes. It is ready when a knife slides into the thickest part of a tentacle like butter.
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4
Remove the octopus from the water and let it cool to room temperature. Once cooled, separate the tentacles from the head.
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5
In a medium bowl, whisk together the ají panca paste, red wine vinegar, vegetable oil, garlic paste, cumin, oregano, salt, and pepper to create the marinade.
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6
Place the tentacles in a shallow dish and pour 2/3 of the marinade over them. Toss to coat thoroughly and marinate for at least 30 minutes (or up to 2 hours in the fridge).
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7
Preheat your grill or a cast-iron grill pan to high heat. You want it smoking hot to achieve a beautiful char without overcooking the interior.
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8
Lightly brush the boiled potato slices and choclo rounds with some of the remaining marinade.
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9
Place the octopus tentacles on the grill. Grill for 3-4 minutes per side, basting frequently with the marinade, until the edges are crispy and charred.
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10
Simultaneously grill the potatoes and corn rounds until they develop golden grill marks and a smoky aroma.
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11
Remove everything from the heat. Slice the tentacles diagonally into bite-sized pieces or leave them whole for a dramatic presentation.
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12
Arrange the octopus over the grilled potatoes and corn. Drizzle with any remaining fresh marinade and garnish with chopped parsley.
💡 Chef's Tips
Always 'scare' the octopus; this sudden temperature change prevents the skin from peeling off during the long simmer. If using frozen octopus, you're in luck! Freezing actually breaks down the tough fibers, making it naturally more tender than fresh. Do not add salt to the poaching water, as it can make the octopus skin tough; save the seasoning for the marinade. Ensure the grill is extremely hot before placing the octopus down to get a quick sear that locks in moisture. If you can't find ají panca, a mix of mild smoked paprika and a touch of cayenne can work, though the flavor profile will shift.
🍽️ Serving Suggestions
Serve with a side of Salsa Criolla (Peruvian lime-marinated onion salad) for a bright, acidic crunch. Pair with a cold glass of Pisco Sour or a crisp Sauvignon Blanc to cut through the smoky richness. Add a dollop of Huacaína sauce (spicy cheese sauce) on the side for dipping the grilled potatoes. For an extra kick, provide a small bowl of Rocoto hot sauce for those who enjoy more heat.