Pulpo Anticuchero Recipe

Tenderize and simmer octopus

Bring 3 liters of water to a gentle simmer in a large pot with white wine (if using), bay leaves, peppercorns and 2 tablespoons coarse salt. When simmering, briefly dip each octopus three times (feet first) into the simmering water — this helps curl the tentacles — then fully submerge. Simmer gently, uncovered, for 45–60 minutes until a thick part of a tentacle is easily pierced with a knife (tender but not falling apart). Skim any foam during cooking.

Cool and season

Remove octopus and let cool slightly on a tray. Reserve 120 ml of the cooking liquid. Once cool enough to handle, cut the head from the tentacles if desired and portion into 6–8 pieces. Pat dry thoroughly with paper towels to ensure good char.

Finish on the grill

Preheat a grill or heavy skillet to high. Toss the octopus pieces with 1 tablespoon olive oil, smoked paprika and a pinch of salt. Grill 2–3 minutes per side until well charred and slightly crisp at the edges. Remove and brush lightly with 1 tablespoon olive oil and a small amount of the anticuchera sauce (see sauce section) for glaze. Keep warm.

In a bowl, whisk together aji panca paste, aji amarillo paste, red wine vinegar, soy sauce, minced garlic, ground cumin, paprika and brown sugar. Slowly whisk in 60 ml olive oil until emulsified. Taste and adjust salt. Reserve about 2–3 tablespoons for brushing the grilled octopus and the remainder for serving alongside the dish. If the paste is very thick, loosen with 1–2 tablespoons of the reserved octopus cooking liquid.

Bring 1 liter of water to a boil in a medium saucepan with 1 teaspoon salt. Husk and remove silk from the choclo ears. Add corn and simmer gently for 8–12 minutes until kernels are tender but still slightly firm. Remove, drain, and keep warm. Slice kernels off the cob or serve whole small segments.

In a blender or food processor combine huacatay leaves, cilantro, lime juice, minced garlic, evaporated milk (or cream), 60 ml olive oil, salt and pepper. Blend to a smooth, bright-green sauce. Taste and adjust acidity or salt. Transfer to a squeeze bottle or small bowl and refrigerate until use. If too thick, thin with 1–2 tablespoons water or reserved cooking liquid.

Preheat oven to 220°C (425°F). Halve or quarter the scrubbed potatoes so pieces are roughly uniform. Toss with 2 tablespoons olive oil, 1 teaspoon salt and pepper. Spread on a rimmed baking sheet in a single layer. Roast 25–35 minutes, turning halfway, until golden and crisp outside and tender inside. Keep warm.

Fry capers

Heat neutral oil in a small saucepan to 175°C (350°F) or until a drop of water sizzles. Pat capers dry, then fry in batches until they puff and become crisp, about 20–45 seconds. Remove with a slotted spoon to a paper towel-lined plate and season immediately with a pinch of salt. Reserve oil if desired for finishing.

Make chimichurri

In a small bowl combine chopped parsley, oregano, red wine vinegar, minced garlic, 45 ml olive oil, red pepper flakes and 1/2 teaspoon salt. Stir and let rest for 10 minutes to marry flavors. Adjust seasoning to taste.

On each plate, place a small bed of microgreens or baby arugula (optional). Arrange 3–4 pieces of grilled octopus. Spoon a smear of anticuchera sauce beside the octopus and dot huacatay sauce around the plate or use a squeeze bottle to make precise dots. Add a segment or kernels of choclo and a small pile of crispy potatoes. Scatter a few fried capers over the octopus and potatoes for crunch. Drizzle chimichurri lightly over potatoes and a little extra virgin olive oil over the whole plate. Serve with lemon wedges on the side and remaining anticuchera sauce for guests to add as desired.

Leftovers and notes: Reserved octopus cooking liquid can be used to thin sauces or to make a light broth. Adjust chile pastes to your heat preference. Ensure octopus is thoroughly dried before grilling to achieve good char.