Pulpo Negro Recipe

Time1h 30m

Serves4

charred octopus, guajillo aguachile, grilled onion and avocado, Old Red's tater Chips

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Ingredients

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1
Prepare the Octopus
Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes until tender. Remove and let cool.
2
Char the Octopus
Preheat a grill to high heat. Brush the cooled octopus with olive oil, season with salt and black pepper, then grill for 3-4 minutes on each side until charred.
3
Make Guajillo Aguachile
Soak guajillo peppers in hot water for about 15 minutes until soft. Blend with lime juice until smooth. Strain if desired.
4
Grill the Onion
Slice the red onion and grill for 2-3 minutes until slightly charred.
5
Prepare Avocado
Slice the avocado and season with a pinch of salt.
6
Assemble the Dish
On a serving plate, place the charred octopus, drizzle with guajillo aguachile, top with grilled onion and avocado slices. Serve with Old Red's tater chips on the side.