Spice Crusted Grilled Octopus Recipe
Sweet potatoes, spicy citrus relish, ancho crema
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Ingredients
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Octopus
Sweet Potatoes
Spicy Citrus Relish
Ancho Crema
Method
Preparing the Octopus
- 1
Boil the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Drain and let cool.
- 2
Marinate
In a bowl, mix olive oil, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Add the cooled octopus and coat well. Allow to marinate for at least 30 minutes.
Cooking Sweet Potatoes
- 3
Roast the Sweet Potatoes
Preheat the oven to 200°C (400°F). Toss cubed sweet potatoes with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Making the Relish
- 4
Preparing the Ancho Crema
- 5
Mix the Crema
In a bowl, combine sour cream, ancho chili powder, and lime juice. Mix until smooth, and adjust seasoning if necessary.
Grilling the Octopus
- 6
Grill
Preheat a grill or grill pan over medium-high heat. Grill the marinated octopus for about 3-4 minutes per side until charred and heated through.
Serving
- 7
Plate
Serve the grilled octopus on a bed of roasted sweet potatoes, topped with spicy citrus relish and a drizzle of ancho crema.
