Grilled Octopus (Pulpo a las brasas)

This was the octopus I made last night. It looked great but was not perfect.
I must admit that my experiment of broiling the octopus instead of grilling as specified in the recipe was not a total success. The octopus was tender and juicy and very flavorful but it definitely needs to be quickly charred on the grill. But I am posting the recipe for those who have a grill.
I did do something with the leftover octopus that turned out wonderfully. I cut it into bite-size pieces and made a vinaigrette by puréeing 2 fresh garlic cloves with salt and some of the leftover cooked jalapeño slices in the food processor. I then added the juice of 2 limes and some extra-virgin olive oil and whirled it until thickened, poured it over the octopus and let it sit. It was delicious.
Course Grill, Main Course, Seafood
Cuisine Mexican
Servings 4
Calories 384 kcal

Ingredients
  

  • One 3-pound fresh octopus cleaned
  • ½ teaspoon black peppercorns
  • 4 bay leaves
  • 3 sprigs thyme
  • 1 medium-sized white onion whole and unpeeled
  • 1 head garlic unpeeled
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic slivered
  • 1 medium white onion cut in thick slices or wedges
  • 3 jalapeños cut in rings, with seeds
  • Salt to taste
  • Juice of 1 lime plus lime slices

Instructions
 

  • Place the octopus with the peppercorns, bay leaves, thyme, whole onion, and garlic in a small pot. Add water to cover and bring to a boil over high heat, skim off the froth that rises to the top; lower heat to maintain a simmer and cook, partially covered, for 45 minutes. Remove from heat and let cool in the cooking liquid.
  • Prepare a grill preferably with hardwood coals. Drain and dry off the octopus with paper towels. When almost ready, heat the olive oil until rippling; add the garlic and onion and cook for about 3 minutes. Add the jalapeño rings and cook for another minute or two and season with salt and lime juice.
  • Grill the octopus for about 1 minute on each side. Transfer to a platter and cover with the onion-jalapeno mixture and serve immediately with the sliced limes.

Nutrition

Calories: 384kcalCarbohydrates: 18gProtein: 52gFat: 11gSaturated Fat: 2gCholesterol: 163mgSodium: 787mgPotassium: 1354mgFiber: 2gSugar: 3gVitamin A: 672IUVitamin C: 39mgCalcium: 219mgIron: 19mg
Keyword grilling, jalapeño chiles, octopus, seafood
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.