Mexican-Inspired Grilled Octopus and Ancho Salsa Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 40 minutes
Servings:
2 servings
Ingredients
  • tentacles of a cleaned octopus
  • 4 garlic cloves, divided
  • 1 tablespoon paprika or smoked paprika
  • 2 tablespoons red wine vinegar
  • 1 guajillo chili
  • ½ red Thai chili (or more, depending on desired heat level)
  • 1 dried ancho chili
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive oil or canola oil
  • 2 tablespoons lemon or lime juice
  • 1/2 cup water
  • Salt
Directions
  1. Place the octopus in a large pot, ensuring it's completely submerged in water. Add 3 garlic cloves, smoked paprika, and red wine vinegar. Cover the pot and bring the water to a boil, letting the octopus simmer for 1 hour and 30 minutes.
  2. Drain the pot, rinse the octopus, and transfer it to a bowl of ice water until it cools down. Remove from the ice water.
  3. Preheat a gas grill or a cast-iron pan over medium-high heat.
  4. Prepare the salsa: In a hot cast iron pan, briefly toast the chilies and garlic until they slightly blister, approximately 1 minute. Transfer the chilies and garlic to a blender. Add apple cider vinegar, honey, lemon (or lime) juice, and olive oil. Blend until smooth, adjusting the salsa's consistency with water until it reaches your desired texture, somewhere between a sauce and a paste. Taste and adjust the seasoning, adding salt, more citrus, or honey as necessary.
  5. Place the octopus pieces on the grill or grill pan. Grill for 5 minutes on one side, then flip and grill for another 5 minutes, until all sides are nicely charred.
  6. Once cooked, transfer the octopus to a bowl or plate. Brush it generously with the salsa and spoon or brush extra salsa onto the plate. Sprinkle with salt according to your taste. Serve with additional lemon or lime wedges on the side.