Jul 14 2026
Restaurants›River Twice›Charred Galician Octopus Recipe

Charred Galician Octopus Recipe

Inspired by River Twice
Time2h
Serves4

salsa macha & preserved golden chanterelles

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Ingredients

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Octopus

Salsa Macha

Preserved Golden Chanterelles

Method

Prepare the Octopus

  1. 1

    Cook the Octopus

    In a large pot, bring salted water to a boil. Add the Galician octopus and cook for about 40-50 minutes or until tender. Once cooked, remove from water and let cool.

  2. 2

    Char the Octopus

    Preheat a grill or grill pan over high heat. Cut the cooled octopus into tentacle pieces, brush with olive oil and season with sea salt. Grill for about 2-3 minutes on each side until charred.

Make Salsa Macha

  1. 3

    Prepare the Ingredients

    In a dry skillet, toast the dried chilies until fragrant. Remove from heat and soak them in hot water for 15 minutes.

  2. 4

    Blend the Salsa

    In a blender, combine the soaked chilies, garlic, almonds, olive oil, vinegar, and salt. Blend until smooth and adjust seasoning if necessary.

Prepare Preserved Chanterelles

  1. 5

    Sauté the Chanterelles

    In a skillet, heat olive oil over medium heat. Add the golden chanterelles, thyme, and salt. Sauté for about 5-7 minutes until tender and fragrant. Add white wine and let simmer until reduced.

Assemble the Dish

  1. 6

    Plate the Dish

    On a serving plate, arrange the grilled octopus. Top with salsa macha and sautéed golden chanterelles. Garnish with lemon wedges and serve immediately.

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