Mexican-Inspired Grilled Octopus and Ancho Salsa Recipe

octopus

🥗Healthier: squid

💰Cheaper: chicken

Squid is lower in calories, while chicken is more affordable.

ancho chilies

🥗Healthier: smoked paprika

💰Cheaper: regular chili powder

Smoked paprika adds flavor without the heat of chilies.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and neutral in flavor.

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.

Drain the pot, rinse the octopus, and transfer it to a bowl of ice water until it cools down. Remove from the ice water.

Preheat a gas grill or a cast-iron pan over medium-high heat.

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.

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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary