Grilled Octopus Causa Recipe

Directions for Grilled Octopus Causa

1. 1

   Prepare the Octopus

   Bring a large pot of salted water to a boil. Add the octopus and simmer for about 40-50 minutes, or until tender. Remove from the pot and let it cool. Once cool, cut the tentacles into manageable pieces.

2. 2

   Make the Potato Puree

   Boil the potatoes in salted water until soft. Drain and let them cool slightly. Peel the potatoes and mash them until smooth. Mix in the olive oil, lemon juice, mayonnaise, salt, and pepper until you achieve a creamy consistency. Set aside.

3. 3

   Prepare the Olive Salad

   In a bowl, combine the black and green olives with chopped cilantro. Drizzle with olive oil and season with salt and black pepper to taste. Mix well.

4. 4

   Grill the Octopus

   Preheat the grill to medium-high heat. Brush the octopus pieces with olive oil and season with salt and pepper. Grill for about 3-4 minutes on each side until charred and slightly crispy.

5. 5

   Prepare the Rocoto Pepper Sauce

   Blend the rocoto pepper with a bit of oil, lemon juice, and salt until smooth. Adjust seasoning to taste.

6. 6

   Assemble the Dish

   On a plate, spread a layer of the potato puree, top with grilled octopus pieces, add the olive salad, and drizzle with rocoto pepper sauce. Garnish with extra cilantro if desired.