Pulpo A La Barbacoa Recipe
Fire-grilled octopus, roasted boniato, onions and charred peppers
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Ingredients
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Octopus & Poaching Liquid
Marinade / Barbecue Seasoning
Boniato & Vegetables
Finishing & Garnish
Method
Octopus & Poaching
- 1
Prepare poaching liquid
In a large stockpot, combine 3 liters water, 250 ml white wine, quartered onion, crushed garlic, bay leaves, peppercorns and 2 tablespoons coarse salt. Bring to a gentle boil over high heat.
- 2
Tenderize octopus
If using frozen octopus, thaw fully in the refrigerator. To help tenderize, dip the octopus three times (legs first) into the simmering liquid — bring the pot to a boil, submerge then lift out — or simply proceed to simmering. This helps curl the tentacles and tighten skin.
- 3
Simmer gently
Reduce heat to a gentle simmer. Submerge the octopus completely in the pot. Cook at a low simmer (not a rolling boil) until the octopus is tender when pierced with a skewer — about 45 to 60 minutes for a 2 kg octopus. Start checking at 40 minutes. Keep the pot partially covered and maintain a low simmer.
- 4
Cool in liquid
When tender, remove the pot from heat and let the octopus cool in the poaching liquid for 20–30 minutes to stabilize texture and retain moisture. Then lift the octopus out, reserve 120 ml of the poaching liquid for finishing the marinade (optional), and pat the octopus dry with paper towels.
Marinade & Barbecue Preparation
- 5
Make the marinade
Whisk together 120 ml extra-virgin olive oil, 60 ml fresh lemon juice, 2 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp cayenne or hot smoked paprika (optional), 1 tablespoon chopped fresh oregano (or 1 tsp dried), 1 tablespoon sea salt and 1 tsp freshly ground black pepper. If desired, whisk in 120 ml reserved poaching liquid a little at a time to loosen and add flavor.
- 6
- 7
Boniato & Vegetables
- 8
Roast boniato
Preheat oven to 220°C (430°F) if you will not cook boniato entirely on the grill. Toss boniato wedges with 30 ml olive oil, 1/2 tablespoon coarse salt and 1/2 tsp black pepper. Roast on a sheet pan for 25–30 minutes until tender and edges caramelize, flipping once. Alternatively, par-cook boniato in a covered grill-safe pan over indirect heat for 20–30 minutes until just tender.
- 9
Char peppers and onions
Brush whole red and yellow/poblano peppers and onion wedges with remaining 30 ml olive oil and sprinkle with remaining salt and pepper. Place peppers directly on the hottest part of the grill and char, turning occasionally, until skin is blackened all over (about 8–12 minutes). Move charred peppers to a bowl and cover tightly with a lid or foil for 10 minutes to steam; this makes peeling easier. Grill onion wedges over direct heat until nicely charred and softened, about 6–8 minutes total, turning once.
- 10
Peel and slice peppers
When peppers are cool enough to handle, peel off blistered skins with a knife or your fingers, remove seeds and stems, and slice into wide strips.
- 11
Grilling & Finishing
- 12
Grill octopus
Place marinated octopus pieces over the hottest part of the grill. Grill tentacles 2–3 minutes per side or until well-charred, with a good crust but interior remaining tender. The thicker head pieces may need an additional minute or two; move to the cooler zone if they begin to char too quickly. Baste with reserved marinade during grilling for gloss and flavor, but discard any marinade that touched raw octopus earlier (unless you boiled it).
- 13
Combine with vegetables
After grilling, transfer octopus to a platter. Arrange roasted boniato, charred pepper strips and grilled onion wedges alongside or underneath the octopus. Drizzle remaining marinade or 15 ml extra-virgin olive oil over everything and sprinkle chopped fresh parsley. Finish with a squeeze of lemon and a pinch of smoked salt or flake salt to taste.
- 14