Mexican-Inspired Grilled Octopus And Ancho Salsa Recipe
Spicy, smoky and sweet, this Mexican-inspired grilled octopus and ancho salsa recipe that will send your taste buds dancing. Tender octopus gets boiled in a zesty, flavorful broth packed with Mexican spices, then hits the grill to achieve that perfect charred exterior while maintaining its juicy tenderness. But the real superstar here is the homemade ancho salsa, made from dried ancho chilies that bring the heat with a touch of smoky goodness. Lime juice and honey join the party, creating a salsa that's as irresistible as a Mexican sunset.
Food blogger Ksenia Prints of At the Immigrant's Table loves pairing this Mexican octopus with traditional Mexican dishes like grilled Mexican corn and Mexican rice. For a main that feels like taking a walk down the busy streets of Mexico, try this show-stopping recipe that will have everyone shouting, "¡Delicioso!"
Prepare the ingredients for Mexican-inspired grilled octopus
To prepare this unique recipe, gather the following ingredients: the tentacles of a cleaned octopus, divided into manageable pieces. You will also need garlic cloves, paprika or smoked paprika, and red wine vinegar.
For the salsa, gather one dried guajillo chili, half of a dried red Thai chili (adjust based on desired heat level), and one dried ancho chili. Additionally, you will need apple cider vinegar, honey, olive oil or canola oil, and lemon or lime juice. Don't forget to have salt on hand to season the dish, and water to adjust the salsa's consistency to your liking.
Cook the octopus
Place the octopus in a large pot, ensuring it is fully submerged in water. Add 3 garlic cloves, smoked paprika, and red wine vinegar. Cover the pot, bring the water to a boil, and let the octopus simmer for 1 hour and 30 minutes. Drain the pot, rinse the octopus, and transfer it to a bowl of ice water. Allow it to cool until it is safe to handle. Remove the octopus from the ice water and set aside.
Wondering why we boil octopus for a grilled octopus recipe? Octopus can be tough and chewy, but boiling helps tenderize it, resulting in a more palatable texture. The boiling process breaks down the connective tissues and proteins, allowing the octopus to become more tender and easier to grill without becoming rubbery. Additionally, boiling helps to remove any impurities or excess salt from the octopus, ensuring a clean and fresh taste. This also allows the flavors of our added seasonings — the garlic, smoked paprika, and red wine vinegar — to penetrate the octopus and infuse it with their aromatic essence.
Blister the chilies
Preheat a gas grill or a cast-iron pan over medium-high heat. In a hot cast iron pan, briefly toast the chilies and garlic until they slightly blister, about 1 minute.
Blistering the chilies prior to blending them into a salsa may seem like a hassle, but don't be tempted to skip this step. When the dried chilies are exposed to high heat in a hot cast iron pan, they undergo a transformation that intensifies their natural smoky and earthy notes. The brief toasting process brings out the essential oils within the chilies, unlocking their aromatic properties and adding depth to the salsa.
Blend the salsa
Transfer the chilies and garlic to a blender. Now it's time to infuse the salsa with even more deliciousness! Add apple cider vinegar, honey, fresh lemon (or lime) juice, and a drizzle of olive oil to the blender. Give it a whirl until the ingredients blend into a smooth paste. To achieve the perfect texture, gradually incorporate water while blending, adjusting until the salsa reaches your desired consistency — a balance between a thick sauce and paste-like texture (it should be spreadable and not pourable).
When the salsa looks to your liking, taste this flavor-packed creation and make any necessary seasoning adjustments with a pinch of salt, additional citrus juice, or a touch of honey to suit your personal preference.
Grill the octopus
Once the octopus has been boiled and the salsa prepared, it's time to hit the grill! Carefully place the octopus pieces on the hot grill or grill pan, ensuring they are evenly spaced. Grill for approximately 5 minutes on one side, then confidently flip them over and continue grilling for another 5 minutes, ensuring all sides achieve that perfect, mouthwatering charred goodness.
Plate and serve the dish
Now that your octopus is nicely charred, it's time to give it that Michelin-restaurant presentation. Once cooked, generously brush the octopus with the prepared salsa. Transfer the grilled octopus to a large plate, and add extra salsa on the side using a spoon or brush. Sprinkle with salt according to personal taste.
Serve the dish with additional lemon or lime wedges for an extra burst of citrus flavor.
- tentacles of a cleaned octopus
- 4 garlic cloves, divided
- 1 tablespoon paprika or smoked paprika
- 2 tablespoons red wine vinegar
- 1 guajillo chili
- ½ red Thai chili (or more, depending on desired heat level)
- 1 dried ancho chili
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil or canola oil
- 2 tablespoons lemon or lime juice
- ½ cup water
- Salt
- lemon or lime wedges, for garnish
- Place the octopus in a large pot, ensuring it's completely submerged in water. Add 3 garlic cloves, smoked paprika, and red wine vinegar. Cover the pot and bring the water to a boil, letting the octopus simmer for 1 hour and 30 minutes.
- Drain the pot, rinse the octopus, and transfer it to a bowl of ice water until it cools down. Remove from the ice water.
- Preheat a gas grill or a cast-iron pan over medium-high heat.
- Prepare the salsa: In a hot cast iron pan, briefly toast the chilies and garlic until they slightly blister, approximately 1 minute. Transfer the chilies and garlic to a blender. Add apple cider vinegar, honey, lemon (or lime) juice, and olive oil. Blend until smooth, adjusting the salsa's consistency with water until it reaches your desired texture, somewhere between a sauce and a paste. Taste and adjust the seasoning, adding salt, more citrus, or honey as necessary.
- Place the octopus pieces on the grill or grill pan. Grill for 5 minutes on one side, then flip and grill for another 5 minutes, until all sides are nicely charred.
- Once cooked, transfer the octopus to a bowl or plate. Brush it generously with the salsa and spoon or brush extra salsa onto the plate. Sprinkle with salt according to your taste. Serve with additional lemon or lime wedges on the side.
| Calories per Serving | 806 |
| Total Fat | 21.9 g |
| Saturated Fat | 3.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 326.2 mg |
| Total Carbohydrates | 44.9 g |
| Dietary Fiber | 3.8 g |
| Total Sugars | 19.8 g |
| Sodium | 2,023.2 mg |
| Protein | 103.9 g |
