Wood Fired Octopus Recipe
yukon gold potatoes, confit tomatoes, Spanish chorizo, avocado salsa, lime crema
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Avocado Salsa
Lime Crema
Seasoning
Method
Preparation
- 1
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes until tender. Remove from heat and let cool slightly.
- 2
- 3
Chorizo Preparation
Slice the Spanish chorizo into rounds. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chorizo slices and sauté until crispy, about 5 minutes. Remove from heat and set aside.
- 4
- 5
Prepare Lime Crema
In a bowl, mix sour cream with lime juice until smooth. Adjust seasoning with salt if needed.
Cooking
- 6
Grill the Octopus
Preheat your wood-fired grill. Toss the cooked octopus in olive oil, smoked paprika, salt, and black pepper. Grill the octopus for about 3-4 minutes on each side until slightly charred.
- 7
Combine Ingredients
On a serving platter, arrange the grilled octopus, boiled potatoes, sautéed chorizo, and confit tomatoes.
Serving
- 8
Plate and Serve
Top the grilled octopus and vegetables with avocado salsa and drizzle lime crema over the dish. Serve warm and enjoy!