Pulpo Asado Recipe

Simmer Octopus

Bring 2 liters of water with white wine, bay leaves, crushed garlic and 1 tsp coarse salt to a gentle simmer in a large pot. Reduce heat to maintain a low simmer (do not boil vigorously).

Dip the octopus tentacles into the simmering liquid three times (helps curl the tips), then fully submerge the cleaned octopus. Simmer gently until tender when pierced with a knife at the thickest part, about 35–45 minutes depending on size. Check at 30 minutes.

When tender, remove octopus to a sheet pan and let cool slightly. Reserve 100 ml of the cooking liquid for the romesco if desired. Pat octopus dry with paper towels. Chop into 2–3 cm pieces or leave whole for slicing after searing.

Season & Pan-Seared Finish

Toss the octopus pieces with smoked paprika, 1 tsp coarse salt and 1 tbs olive oil. Heat a heavy skillet or cast-iron pan over high heat until smoking. Add remaining 2 tbs olive oil and sear octopus pieces 1–2 minutes per side until charred and crisp at edges. Remove and set aside; keep warm.

Preheat oven to 220°C (430°F). On a sheet pan, toss halved baby potatoes with 2 tbs olive oil, chopped rosemary, 1 tsp salt and 1 tsp black pepper. Spread in a single layer.

Roast for 25–30 minutes, turning once midway, until golden and crisp outside and tender inside. Keep warm with the octopus once finished.

Toast almonds in a dry skillet over medium heat until fragrant and slightly browned, about 3–4 minutes. If using stale bread, char the slice briefly in the skillet until crisp and browned.

In a blender or food processor combine roasted red peppers, toasted almonds, roasted tomato, toasted bread, smoked paprika and chipotle in adobo. Pulse to a coarse paste.

With the motor running, stream in 60 ml extra-virgin olive oil and 1 tbs red wine vinegar until emulsified into a thick sauce. Add 1 tsp salt and adjust to taste. If the sauce is too thick, thin with 1–2 tbs reserved octopus cooking liquid or water.

Place halved tomatillos and thinly sliced red onion in a bowl. Add 2 tbs lime juice, 1 tsp sugar and 1 tsp kosher salt. Toss to combine and let cure for 15–20 minutes at room temperature. The acid lightly 'cooks' and brightens the tomatillo flavor.

In a bowl toss shredded cabbage with 1 tbs lime juice, 1 tsp olive oil, chopped cilantro and a pinch of salt. Adjust seasoning to taste; this remains crisp and bright.

Warm a clean skillet over medium-high heat. Add 1–2 tbs vegetable oil and quickly pan-sear each fresh pressed corn tortilla about 20–30 seconds per side until slightly blistered and warm (work in batches). Keep tortillas wrapped in a clean towel to stay pliable.

Place a warm tortilla on a plate. Spread about 1–1.5 tbs chipotle romesco in the center of each tortilla.

Top with 2–3 pieces of pan-seared octopus and 2–3 roasted potato halves per tortilla. Spoon a small amount (1–2 tbs) of cured tomatillo and a handful (about 2 tbs) of cabbage salad over the octopus.

Garnish with extra cilantro leaves and a squeeze of lime or lemon wedge. Serve immediately while octopus and tortillas are warm.