Mexican cuisine · Fish & Seafood

Pulpo a las Brasas Mexicano

Octopus poached until tender, brushed with guajillo-garlic adobo and grilled over open embers.

Ingredients · for 4 servings

• 1 kg octopus (cleaned, frozen)
• 1 onion
• 3 bay leaves
• 4 dried guajillo chiles
• 6 garlic cloves
• 1 tsp dried oregano
• 2 limes
• 5 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Put the thawed octopus with the halved onion and bay leaves into plenty of unsalted water and simmer gently, uncovered, for 55–70 min., until a skewer slides into the thickest arm without resistance.
2. Let the octopus cool in the poaching liquid for 20 min., remove and separate the arms individually from the head.
3. Deseed the guajillo chiles, toast briefly in a dry pan and soak in 150 ml boiling water for 20 min.
4. Blend the chiles with 80 ml of the soaking water, the garlic, oregano, the juice of one lime, 3 tbsp olive oil and 1 tsp salt into a thick adobo paste.
5. Coat the arms all over thinly with the adobo and grill over strong embers or in a very hot grill pan for 3–4 min. per side, until the edges char and crisp up in dark blisters.
6. Cut the arms diagonally into pieces, drizzle with the remaining olive oil and cilantro, and serve hot with wedges of the second lime.