Octopus, Mojo Rojo Recipe
Make Octopus, Mojo Rojo Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Octopus
Mojo Rojo (Red Garlic-Pepper Sauce)
Finish & Garnish
Method
Octopus
- 1
Prepare simmering liquid
In a large stockpot combine 4 liters of water, 2 tablespoons coarse sea salt, 2 bay leaves, 1 teaspoon black peppercorns and 120 ml white wine (optional). Bring to a gentle boil over high heat.
- 2
Tenderize (optional)
If you want to tenderize mechanically, you can freeze and thaw the octopus ahead of time or gently pound thick sections with a meat mallet before cooking. This step is optional if octopus was previously frozen.
- 3
Blanch and set
When the water is gently boiling, pick up the octopus by the head and plunge the tentacles in and out of the water 3 times (this curls the tips). Then fully submerge the octopus. Reduce heat to maintain a bare simmer (small bubbles) and partially cover the pot.
- 4
Simmer until tender
Simmer gently for 35–50 minutes depending on size (about 20–25 minutes per pound). Check for doneness by inserting a small skewer into the thickest part of a tentacle — it should slide in with little resistance. Avoid rolling boil, which toughens the meat.
- 5
Cool in cooking liquid
When tender, remove the pot from heat and let the octopus cool in the cooking liquid for at least 20 minutes to rest and firm slightly. Transfer the octopus to a cutting board. Reserve 60–80 ml of the cooking liquid for loosening the mojo if needed.
- 6
Portion
Cut tentacles from the head and slice larger tentacles into 1–2 cm-thick rounds or leave whole smaller tentacles. Keep head portion for serving or discard per preference.
Mojo Rojo (Red Garlic-Pepper Sauce)
- 7
Rehydrate peppers
Place the stemmed, seeded dried peppers in a small bowl and pour 120 ml warm water over them. Let soak 15–20 minutes until softened. Reserve soaking liquid and discard any tough bits of skin or seeds.
- 8
Toast peppers (optional)
For deeper flavor, briefly toast the rehydrated peppers in a dry skillet over medium heat for 30–45 seconds per side, pressing lightly. Remove from heat and cool slightly.
- 9
Blend the sauce
In a blender or food processor add rehydrated peppers, 6 garlic cloves, 45 ml red wine vinegar, 15 ml lemon juice, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander (if using), 2 teaspoons sweet smoked paprika, 1 teaspoon smoked hot paprika (or cayenne), 1.5 teaspoons sea salt, and about 60–80 ml of the reserved pepper soaking liquid or reserved octopus cooking liquid. Pulse to a coarse paste, then with the motor running slowly drizzle in 120 ml extra-virgin olive oil until the sauce emulsifies and becomes silky. Stop and scrape down bowl as needed. Taste and adjust salt, acid or oil to reach a bright, balanced profile.
- 10
Finish the mojo
Stir in 2 tablespoons finely chopped fresh oregano or parsley. If the sauce is too thick, add a tablespoon or two of warm water or reserved cooking liquid to loosen to a spoonable consistency. Keep at room temperature for at least 10 minutes to let flavors marry.
Finish & Serve
- 11
Optional grill or pan-sear
For a charred finish, heat a grill or heavy cast-iron skillet to high. Brush the octopus lightly with 2 tablespoons olive oil. Sear tentacles 1–2 minutes per side until edges char and perfume is released. If using a skillet, press gently to maximize contact. Remove from heat.
- 12
Dress and plate
Arrange octopus on a serving platter. Spoon generous amounts of mojo rojo over the tentacles and drizzle any remaining oil. Dust lightly with 1/2 teaspoon smoked paprika and sprinkle 1/2 teaspoon coarse sea salt to taste.
- 13
- 14
Serving suggestion
Serve warm or at room temperature with crusty bread, boiled potatoes or a simple salad. Leftover mojo keeps refrigerated up to 4 days; octopus keeps 2–3 days refrigerated.
