Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Charred Spanish Octopus Recipe

Charred Spanish Octopus Recipe

Inspired by The Original Roy's in Hawaii Kai
Time2h
Serves4

Compressed Jicama | Ahiki Cilantro | Bear Claw Farm Tomatillo Verde

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Ingredients

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For the Charred Spanish Octopus

For the Compressed Jicama

For the Ahiki Cilantro

For the Tomatillo Verde Sauce

Method

Preparing the Octopus

  1. 1

    Cooking the Octopus

    In a large pot, bring water to a boil. Add the octopus, whole garlic cloves, and lemon. Boil for about 45 minutes until tender. Remove and let cool.

  2. 2

    Charring the Octopus

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

Preparing the Compressed Jicama

  1. 3

    Compressing the Jicama

    Peel and slice the jicama into thin rounds. In a bowl, toss the jicama with lime juice and salt. Place in a vacuum seal bag or press under a weight for about 30 minutes.

Making the Ahiki Cilantro

  1. 4

    Blending the Sauce

    In a blender, combine cilantro, garlic, lime juice, olive oil, and salt. Blend until smooth and adjust seasoning to taste.

Preparing the Tomatillo Verde Sauce

  1. 5

    Cooking the Sauce

    In a saucepan, combine tomatillos, jalapeño, and onion. Add a bit of water and simmer until tomatillos are soft. Blend with cilantro, lime juice, and salt until smooth.

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