Jul 13 2026
Restaurants›Roy's Waikiki›Charred Spanish Octopus Recipe

Charred Spanish Octopus Recipe

Inspired by Roy's Waikiki
Time2h
Serves4

Compressed Jicama | Ahiki Cilantro | Bear Claw Farm Tomatillo Verde

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Ingredients

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Octopus

Compressed Jicama

Ahiki Cilantro

Tomatillo Verde

Method

Octopus Preparation

  1. 1

    Tenderize and Marinate

    Bring a large pot of salted water to a boil. Add the octopus and cook for 45 minutes. Remove and let cool. Once cooled, cut off the tentacles and marinate in a mixture of olive oil, smoked paprika, minced garlic, lemon juice, salt, and black pepper for at least 1 hour.

  2. 2

    Char the Octopus

    Preheat a grill or grill pan over medium-high heat. Grill the marinated octopus for about 4-5 minutes on each side until charred and crispy.

Compressed Jicama

  1. 3

    Prepare the Jicama

    Peel and thinly slice the jicama. Place in a vacuum-sealed bag with lime juice and salt. Seal the bag and compress in the refrigerator for 30 minutes.

Ahiki Cilantro

  1. 4

    Make the Cilantro Sauce

    Blend the cilantro, garlic, olive oil, lime juice, and salt in a food processor until smooth. Adjust seasoning if necessary.

Tomatillo Verde

  1. 5

    Prepare the Tomatillo Salsa

    Blend the tomatillos, green chili, onion, cilantro, lime juice, and salt until smooth. Adjust seasoning to taste.

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