Entree: Mexico – Baja California – Pulpo a la Parrilla (Tender octopus simmered then char-grilled and served with citrus-chile flavors typical of Baja California)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) whole octopus, cleaned and thawed if frozen (approximate usable weight)
- 1 small onion, quartered (about 4 oz / 115 g)
- 4 cloves garlic, smashed (about 12 g)
- 1/2 cup (120 ml) Mexican lager or dry white wine
- 1 bay leaf
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 ml) olive oil for simmering
- 2 tbsp (30 ml) olive oil for marinade
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chipotle powder or 1 tbsp (15 g) minced canned chipotle in adobo
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) black pepper, plus more to taste
- 2 limes, halved, for grilling and serving
- 1/4 cup (15 g) chopped fresh cilantro
- 1 small jalapeño, seeded and finely chopped (about 10 g) optional for extra heat
- Warm corn tortillas, to serve (optional)

Instructions

1. Place the octopus, quartered onion, smashed garlic, bay leaf, black peppercorns, 2 tbsp (30 ml) olive oil, and 1/2 cup (120 ml) beer or wine in a large pot. Add enough water to cover the octopus and bring to a gentle simmer over medium heat.
2. Simmer the octopus gently until tender when pierced with a knife at the thickest part, about 45–60 minutes (time varies with size). Do not boil vigorously or the flesh will toughen. Remove pot from heat and let octopus cool in the cooking liquid for 20 minutes.
3. Remove the octopus from the liquid, pat dry, and trim away the beak and any excess skin if desired. Cut tentacles into 2–3 portions each (or leave whole for smaller tentacles).
4. In a bowl, whisk 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) lime juice, smoked paprika, cumin, chipotle powder, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper to make the marinade. Toss the octopus pieces in the marinade and let rest 10–15 minutes.
5. Preheat a gas or charcoal grill to high. Oil the grates lightly. Grill the octopus pieces 2–3 minutes per side until well charred and heated through, turning once; press halves of lime on the grill and char them cut-side down until caramelized, about 1–2 minutes.
6. Transfer grilled octopus to a platter, squeeze the charred lime over the top, sprinkle with 1/4 cup (15 g) chopped cilantro and the optional chopped jalapeño, and adjust seasoning to taste. Serve immediately with warm corn tortillas or simply on its own with extra lime wedges.