Jul 14 2026
Restaurants›Otto’s High Dive›Pulpo Recipe

Pulpo Recipe

Inspired by Otto’s High Dive
Time2h
Serves4

Charred PULPO Crumble. Creamed Corn. Pickled.

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Ingredients

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Pulpo

Creamed Corn

Pickled Vegetables

Method

Pulpo Preparation

  1. 1

    Clean and Cook the Octopus

    In a large pot, bring salted water to a boil. Add the octopus and simmer for 45-60 minutes until tender. Remove from heat, drain, and let cool.

  2. 2

    Char the Octopus

    Once cooled, cut the octopus into smaller pieces. Heat a grill or grill pan over high heat. Brush the octopus pieces with olive oil, paprika, salt, and pepper. Grill for 3-4 minutes on each side until nicely charred.

Creamed Corn Preparation

  1. 3

    Cook the Corn

    In a saucepan, melt butter over medium heat. Add corn kernels and cook for about 5 minutes until heated through.

  2. 4

    Cream the Corn

    Add heavy cream, salt, and pepper to the corn. Stir and cook for an additional 5-7 minutes until the mixture thickens slightly. Use a blender if a smoother texture is desired.

Pickled Vegetables Preparation

  1. 5

    Prepare the Pickling Liquid

    In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer, stirring until sugar dissolves.

  2. 6

    Pickle the Vegetables

    Place the sliced red onion and carrots into a jar. Pour the hot pickling liquid over the vegetables. Let them cool to room temperature, then refrigerate for at least 1 hour before serving.

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