peruvianMain ingredients
Recipe
Ingredients
- 1 kg octopus
For cooking in the court-bouillon:
- 1 bouquet garni
- salt
- 1 onion(s)
- 1 carrot(s)
- 3 clove(s) garlic
- peppercorns
For the marinade:
- 4 dried panca chili pepper(s)
- 3 clove(s) garlic
- 5 g ground cumin
- 1 tsp rosemary
- 1 tbsp dried oregano
- 1 bay leaf(s)
- 2.5 g peppercorns
- 100 ml vinegar
- 150 ml beer
- 100 ml olive oil
- 1 tsp salt
Instructions
Cooking the octopus in the court-bouillon:
- 1Peel the onion and cut it in half.
- 2Cut the carrot in half.
- 3Heat a large volume of water in a saucepan.
- 4Add the salt, peppercorns, onion, bouquet garni, carrot, and garlic.
- 5Submerge the octopus in the court-bouillon and let it simmer gently for about 40 minutes (20 minutes per 500 g of octopus).
- 6Check the octopus's doneness with a knife before removing it from the court-bouillon.
- 7Let the octopus cool to room temperature.
- 8Cut the tentacles and peel them.
Preparing the marinade:
- 9Boil water in a saucepan and add the panca peppers.
- 10Simmer for 20 minutes, then remove the peppers from the water.
- 11Let cool for a few minutes at room temperature before using.
- 12Put all the marinade ingredients in a blender.
- 13Blend until smooth.
- 14Put the octopus pieces in a bowl and pour in the marinade.
- 15Mix until the octopus pieces are fully coated.
- 16Let marinate for 20 minutes.
Cooking the octopus (in a pan or on the barbecue):
- 17Grill the octopus pieces in a hot pan or on a barbecue grill for about 5 minutes per side.
- 18Serve with pan-fried potatoes and chimichurri.
About this dish
Grilled "anticuchero" octopus is a delicious Peruvian specialty inspired by "anticuchos," traditional skewers usually made from beef heart. In this seafood version, pieces of octopus, first cooked in a court-bouillon, are marinated in a spicy blend of aji panca (a dried Peruvian chili pepper), garlic, vinegar, and cumin. After marinating, the octopus pieces are threaded onto skewers, usually metal or wooden, then grilled until charred on the outside while staying tender on the inside. The result is an explosion of flavors: the natural sweetness of the octopus contrasts wonderfully with the spicy, smoky marinade. Traditionally, grilled anticuchero octopus is served with boiled potatoes and a spicy aji-based sauce. It is a dish that captures the essence of the culinary fusion between Peru's indigenous traditions and African influences.
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