Pulpo Negro Recipe
Recado Marinated Octopus, Chorizo Negro Aioli, Burnt
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Once cooked, remove the octopus and let it cool. Cut into desired pieces.
- 2
Marinate the Octopus
In a bowl, combine the cooked octopus with the recado marinade. Cover and refrigerate for at least 2 hours, allowing the flavors to meld.
- 3
Make Chorizo Negro Aioli
In a pan over medium heat, add the chorizo. Cook until it's browned and crispy, about 5-7 minutes. Remove from heat, and let it cool slightly. In a blender, combine the chorizo, garlic, mayonnaise, lemon juice, and olive oil. Blend until smooth. Season with salt and black pepper to taste.
- 4
Grill the Octopus
Preheat a grill or grill pan over medium-high heat. Grill the marinated octopus pieces for about 3-4 minutes on each side until charred and heated through.
- 5
Serve
Plate the grilled octopus and drizzle the chorizo negro aioli on top. Garnish with additional lemon juice and fresh herbs if desired.