Grilled Octopus ‘al Pastor’ Recipe

Time2h

Serves4

Avocado, Crispy Yukons, Grilled Pineapple, Pickled Onion, Coriander Dressing

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Ingredients

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1
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Remove from water and let it cool. Once cooled, grill the octopus on high heat for about 3-4 minutes on each side until charred.
2
Cook the Potatoes
Peel and cut the Yukon Gold potatoes into small cubes. Boil in salted water until tender, about 10-12 minutes. Drain, then fry in a pan with oil until crispy and golden brown.
3
Grill the Pineapple
Slice the pineapple into rings and grill for 2-3 minutes on each side until caramelized.
4
Pickle the Onion
Thinly slice the red onion and soak in vinegar with a pinch of salt for at least 30 minutes to pickle.
5
Make the Coriander Dressing
Blend fresh coriander, olive oil, lemon juice, salt, and pepper until smooth.
6
Assemble the Dish
On a plate, arrange the grilled octopus, crispy potatoes, grilled pineapple, and pickled onions. Drizzle with coriander dressing and serve with sliced avocado.