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.
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.