Diego Muñoz’s Grilled Octopus Anticucho

Name: Grilled Octopus Anticucho
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Peruvian
Ingredients: 500 g Ají Mirasol; 500 g Ají Panca; 50 g salt; 70 g red wine vinegar; 7 g dried oregano; 7 g cumin seeds (toasted); 5 g black pepper corns (toasted); 5 g parsley stalks; 70 g garlic cloves; 125 g vegetable oil; 100 ml light soy sauce; 125 ml Coca Cola; 1 kg octopus; 100 g fine salt; 10 L water; 1 onion (sliced); 1 celery stalk (sliced); 2 garlic cloves; 5 coriander stems; 5 black peppercorns; 20 g anticuchera sauce; 250 g yellow potatoes (such as Dutch cream); 125 good quality unsalted butter (cubed); 62.5 ml milk; 15 ml cream; Salt; Pepper; 5 g salt; 40 g white sugar; 100 g rice vinegar

Diego Muñozʼs Grilled Octopus Anticucho recipe tastes incredible. See ingredients & method below.

Delicious tender octopus, rubbed in a lightly spicy mixture and served with creamed potatoes and dried capers.

Anticucho is known as a classic street food all over the Peruvian coast, traditionally made with Ox heart. Here we present the sea version. Be mindful of getting sustainable octopus, and please substitute in your local chillies if you need to.... More

prep

cook

yield

difficulty

Pairs with

Pinot Gris

Albariño

Ingredients

Anticuchera Sauce

500 g Ají Mirasol
500 g Ají Panca
50 g salt
70 g red wine vinegar
7 g dried oregano
7 g cumin seeds (toasted)
5 g black pepper corns (toasted)
5 g parsley stalks
70 g garlic cloves
125 g vegetable oil
100 ml light soy sauce
125 ml Coca Cola

Grilled Octopus

1 kg octopus
100 g fine salt
10 L water
1 onion (sliced)
1 celery stalk (sliced)
2 garlic cloves
5 coriander stems
5 black peppercorns
20 g anticuchera sauce

Potato Cream

250 g yellow potatoes (such as Dutch cream)
125 good quality unsalted butter (cubed)
62.5 ml milk
15 ml cream
Salt
Pepper

Pickling Liquid

5 g salt
40 g white sugar
100 g rice vinegar
50 g mirin
70 g water

Pickled Chalaca

2 small red onion (brunoise)
2 small red chili (not too spicy, brunoise)
2 tomato (brunoise)
6 spring onions (white part, brunoise)
40 coriander leaves (chiffonade)
Pickling liquid

Dry Capers

10 g capers

Breadcrumbs

40 g old bread
Olive oil for frying
Salt
Smoked paprika

Others

14 chervil tips

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Method

Tips

This dish needs to be started at least one day in advance: the octopus needs to be frozen overnight, and then allowed to defrost in the fridge. The capers need 24 hours to dehydrate, and the Pickled Chalaca needs 2 hours to sit in the pickling liquid and develop its flavour.

Anticuchera Sauce

With a stick or regular blender, blitz 500 g Ají Mirasol, 500 g Ají Panca, 50 g salt, 70 g red wine vinegar, 7 g dried oregano, 7 g cumin seeds (toasted), 5 g black peppercorns (toasted), 5 g parsley stalks, 70 g garlic cloves, 125 g vegetable oil, 100 ml light soy sauce, and 125 g Coca Cola together until all well combined.
Store cold in the fridge.

Grilled Octopus

Mix the octopus and salt, rubbing it all over to remove the slime, taking special attention to the suckers. Rinse well under cold water.
Freeze the octopus overnight to help to break the muscle fibre.
Defrost slowly in the fridge.
Mix 10 litre water, 1 onion, 1 celery stalk, and 2 garlic cloves and bring them up to a boil, cooking for five minutes. Add 5 coriander stems and 5 black peppercorns.
Add the octopus to the boiling water and lower the heat.
Cook for 45 minutes until the octopus is soft enough to be easily pierced with a bamboo skewer. Remove into a tray and let it cool down.
Separate each leg from the head and chill in the fridge until ready to use
Brush the octopus with 20 g of the prepared anticuchera sauce all over and grill over the medium part of the grill, turning and brushing it constantly with the sauce.
Finish with a nice brush of anticuchera before removing it from the grill.

Potato Cream

Peel 250 g yellow potatoes and wash them well, removing all dirt.
Place potatoes in a sous vide bag and seal it 100%. Cook at 90°C for 1.5 hours.
Take the potatoes out of the bag and pass them through a moulis or potato ricer. Add the cold butter in cubes and crush them alongside the potatoes through a tamis sieve (or a fine mesh sieve).
Warm-up 62.5 ml milk and 15 ml cream and add to the potato purée whisking with a flat spoon until well integrated. Season with salt and pepper and keep warm.

Pickling Liquid

Mix all the ingredients in a pot and bring up to a boil.
Allow the liquid to cool before using.

Pickled Chalaca

Evenly dice 2 small red onions, 2 small red chillis, 2 tomatoes, and 6 spring onions (white parts only) into 1cm pieces.
Marinate everything except the coriander in the pickling liquid for 2 hours.
Strain and mix in the coriander.

Dry Capers

Dehydrate the capers in a dehydrator at 50°C for 24 hours.
Reserve in a dry container.

Breadcrumbs

To make the breadcrumbs, break 40 g of stale bread into pieces and dry it in a warm environment. Use a food processor to process the dried bread into a coarse consistency.
In a shallow frypan over medium heat, toast the bread crumbs in the pan till golden brown.
Take it out on a paper towel and season it with salt and smoked paprika.
Keep it in an airtight container.

Others

Refresh the chervil tips in ice water, spin dry them and reserve them in an airtight container with a paper towel.
Blitz all the ingredients together until all are well integrated.
Reserve cold.

Bringing it all together

On a flat plate place, spread a couple of spoons of potato cream. Place the seasoned octopus leg on top of the potato.
Place 10 capers, a teaspoon of pickled chalaca and a teaspoon of breadcrumbs on top.
Finish with 14 chervil tips.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Diego Muñoz’s Grilled Octopus Anticucho

Diego Muñozʼs Grilled Octopus Anticucho recipe tastes incredible. See ingredients & method below.

Delicious tender octopus, rubbed in a lightly spicy mixture and served with creamed potatoes and dried capers.

prep

cook

yield

difficulty

Pairs with

Pinot Gris

Albariño

Ingredients

Anticuchera Sauce

500 g Ají Mirasol
500 g Ají Panca
50 g salt
70 g red wine vinegar
7 g dried oregano
7 g cumin seeds (toasted)
5 g black pepper corns (toasted)
5 g parsley stalks
70 g garlic cloves
125 g vegetable oil
100 ml light soy sauce
125 ml Coca Cola

Grilled Octopus

1 kg octopus
100 g fine salt
10 L water
1 onion (sliced)
1 celery stalk (sliced)
2 garlic cloves
5 coriander stems
5 black peppercorns
20 g anticuchera sauce

Potato Cream

250 g yellow potatoes (such as Dutch cream)
125 good quality unsalted butter (cubed)
62.5 ml milk
15 ml cream
Salt
Pepper

Pickling Liquid

5 g salt
40 g white sugar
100 g rice vinegar
50 g mirin
70 g water

Pickled Chalaca

2 small red onion (brunoise)
2 small red chili (not too spicy, brunoise)
2 tomato (brunoise)
6 spring onions (white part, brunoise)
40 coriander leaves (chiffonade)
Pickling liquid

Dry Capers

10 g capers

Breadcrumbs

40 g old bread
Olive oil for frying
Salt
Smoked paprika

Others

14 chervil tips

Method

Anticuchera Sauce

With a stick or regular blender, blitz 500 g Ají Mirasol, 500 g Ají Panca, 50 g salt, 70 g red wine vinegar, 7 g dried oregano, 7 g cumin seeds (toasted), 5 g black peppercorns (toasted), 5 g parsley stalks, 70 g garlic cloves, 125 g vegetable oil, 100 ml light soy sauce, and 125 g Coca Cola together until all well combined.
Store cold in the fridge.

Grilled Octopus

Mix the octopus and salt, rubbing it all over to remove the slime, taking special attention to the suckers. Rinse well under cold water.
Freeze the octopus overnight to help to break the muscle fibre.
Defrost slowly in the fridge.
Mix 10 litre water, 1 onion, 1 celery stalk, and 2 garlic cloves and bring them up to a boil, cooking for five minutes. Add 5 coriander stems and 5 black peppercorns.
Add the octopus to the boiling water and lower the heat.
Cook for 45 minutes until the octopus is soft enough to be easily pierced with a bamboo skewer. Remove into a tray and let it cool down.
Separate each leg from the head and chill in the fridge until ready to use
Brush the octopus with 20 g of the prepared anticuchera sauce all over and grill over the medium part of the grill, turning and brushing it constantly with the sauce.
Finish with a nice brush of anticuchera before removing it from the grill.

Potato Cream

Peel 250 g yellow potatoes and wash them well, removing all dirt.
Place potatoes in a sous vide bag and seal it 100%. Cook at 90°C for 1.5 hours.
Take the potatoes out of the bag and pass them through a moulis or potato ricer. Add the cold butter in cubes and crush them alongside the potatoes through a tamis sieve (or a fine mesh sieve).
Warm-up 62.5 ml milk and 15 ml cream and add to the potato purée whisking with a flat spoon until well integrated. Season with salt and pepper and keep warm.

Pickling Liquid

Mix all the ingredients in a pot and bring up to a boil.
Allow the liquid to cool before using.

Pickled Chalaca

Evenly dice 2 small red onions, 2 small red chillis, 2 tomatoes, and 6 spring onions (white parts only) into 1cm pieces.
Marinate everything except the coriander in the pickling liquid for 2 hours.
Strain and mix in the coriander.

Dry Capers

Dehydrate the capers in a dehydrator at 50°C for 24 hours.
Reserve in a dry container.

Breadcrumbs

To make the breadcrumbs, break 40 g of stale bread into pieces and dry it in a warm environment. Use a food processor to process the dried bread into a coarse consistency.
In a shallow frypan over medium heat, toast the bread crumbs in the pan till golden brown.
Take it out on a paper towel and season it with salt and smoked paprika.
Keep it in an airtight container.

Others

Refresh the chervil tips in ice water, spin dry them and reserve them in an airtight container with a paper towel.
Blitz all the ingredients together until all are well integrated.
Reserve cold.

Bringing it all together

On a flat plate place, spread a couple of spoons of potato cream. Place the seasoned octopus leg on top of the potato.
Place 10 capers, a teaspoon of pickled chalaca and a teaspoon of breadcrumbs on top.
Finish with 14 chervil tips.

Tips

Get creative: the Anticuchera sauce is fantastic with any protein and even vegetables!
Try to contrast the kick of this dish with a sweet aromatic herb, it will help you to appreciate every layer of flavour.
To brunoise the tomato, evenly dice it into 1cm cubes.