Guajillo Grilled Octopus Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

   In a pot of boiling water, add the octopus and cook for about 45 minutes or until tender. Remove from water and let cool.

2. 2

   Make the Guajillo Marinade

   Soak guajillo peppers in hot water for 15 minutes until softened. Remove stems and seeds, then blend with lemon juice, garlic, olive oil, and salt until smooth.

3. 3

   Marinate the Octopus

   Once the octopus is cool, cut into tentacles, and marinate in the guajillo mixture for at least 30 minutes.

4. 4

   Prepare the Lemon-Potato Puree

   Boil potatoes until tender, then mash with lemon juice, salt, and a bit of olive oil until smooth. Set aside.

5. 5

   Grill the Octopus

   Preheat the grill to medium-high heat. Grill the marinated octopus for about 2-3 minutes on each side until charred.

6. 6

   Sauté Pearl Onions

   In a skillet, sauté pearl onions in olive oil until golden brown.

7. 7

   Plate the Dish

   On a plate, spread a layer of lemon-potato puree, top with grilled octopus, drizzle with romesco and chermoula sauces, and garnish with sautéed pearl onions and toasted almonds.