Entree: Mexico – Sinaloa & Pacific Coast – Pulpo a las Brasas (Charcoal-grilled octopus seasoned with citrus and Mexican spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 whole octopus, approx. 2 lb (900 g), cleaned
- 1 small white onion, quartered (about 6 oz / 170 g)
- 2 bay leaves
- 1 cup (240 ml) water (for simmering)
- 1/4 cup (60 ml) olive oil, divided
- 2 tbsp (30 ml) unsalted butter
- 4 cloves garlic, minced (about 12 g)
- 3 limes, juiced (about 4 tbsp / 60 ml) and zested
- 1 orange, juiced (about 3 tbsp / 45 ml)
- 1 tbsp (8 g) smoked paprika or ancho chile powder
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro (for garnish)
- Lime wedges for serving
- Charcoal or wood for grilling

Instructions

1. In a large pot combine water, quartered onion, bay leaves and 1 tsp salt. Bring to a simmer, add the whole octopus, cover and simmer gently until tender when pierced with a fork, about 45–60 minutes depending on size. Remove octopus and let cool slightly.
2. While octopus cools, whisk together 2 tbsp olive oil, orange juice, lime juice and zest, smoked paprika, oregano, minced garlic, 1/2 tsp salt and black pepper to make a marinade.
3. Trim and separate tentacles from the head if desired; pat dry. Place tentacles in a shallow dish, pour marinade over them and let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).
4. Prepare a medium-high charcoal or wood fire so you have hot coals and a cooler zone for finishing. Clean and oil the grill grates.
5. Grill octopus over direct heat, turning and basting occasionally with remaining 2 tbsp olive oil and the pan juices, until edges are charred and slightly crispy, about 3–4 minutes per side for tentacles (larger pieces may need longer). Move to cooler zone if charring too quickly.
6. In a small saucepan melt butter with 1 tbsp olive oil and 1 clove minced garlic over low heat until fragrant; remove from heat and stir in a little lime zest. Brush this garlic-citrus butter over grilled octopus.
7. Transfer to a platter, garnish with chopped cilantro and lime wedges, and serve immediately with extra lime on the side.