Del Mar Duo Recipe
chili garlic charred octopus grilled PAN – SEARED CHILEAN jumbo tiger shrimp, chipotle aioli
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Ingredients
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Octopus
Shrimp
Chipotle Aioli
Finishing & Serving
Method
Octopus
- 1
Clean and tenderize
If your octopus hasn't been pre-cleaned, remove the beak and eyes and rinse under cold water. Tenderize by freezing overnight and thawing or by gently pounding the thickest parts with a meat mallet.
- 2
Simmer
In a large pot, combine 4 cups water, 1 cup white wine, 2 bay leaves, 4 smashed garlic cloves and 1 tablespoon coarse salt. Bring to a gentle simmer over medium heat (do not boil vigorously).
- 3
Poach octopus
Dip the octopus into the simmering liquid three times (to curl the tentacles), then fully submerge. Reduce heat to low so the liquid holds at a bare simmer. Poach until the thickest part of the tentacles is tender when pierced with a knife, about 35–50 minutes depending on size. Check at 30 minutes. Keep octopus partly submerged; if needed add hot water.
- 4
Cool and portion
Remove octopus and let cool slightly. Reserve 1/2 cup of the poaching liquid. Cut into 2–3" pieces suitable for grilling.
- 5
Marinate for char
In a bowl, whisk together 2 tablespoons olive oil, 3 tablespoons chili-garlic sauce, 1 teaspoon smoked paprika, zest and juice of 1 lemon, and 1/4 teaspoon coarse salt (adjust). Toss octopus pieces to coat and let sit 15–20 minutes to absorb flavors and reach room temperature before grilling.
- 6
- 7
Shrimp
- 8
Prepare shrimp
Pat shrimp dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked chili or chipotle powder (if using). Let rest 5 minutes.
- 9
Sear shrimp
Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Add shrimp in a single layer (do not overcrowd). Sear shrimp 1.5–2 minutes per side until opaque and nicely browned with a slight char; total cook time ~3–4 minutes depending on size. Remove to a warm plate.
- 10
Optional glaze
If you like, toss hot shrimp briefly with 1 teaspoon chili-garlic sauce for extra bite, then return to plate.
Chipotle Aioli
- 11
Mix aioli
In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1 teaspoon honey (optional), 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisk until smooth and taste; adjust heat or acidity as desired. Chill until serving.
Assembly & Serve
- 12
Plate Del Mar Duo
Arrange charred octopus pieces on one side of a warm serving plate and the seared Chilean jumbo tiger shrimp on the other. Spoon a dollop (about 1–2 tablespoons) of chipotle aioli alongside or in the center for dipping.
- 13