Dish

Anticucho de pulpo

Octopus Anticuchos

Anticucho de pulpo is a flavorful and spicy dish that is perfect for seafood lovers. The octopus is marinated in a mixture of vinegar, garlic, cumin, and aji panca, a Peruvian chili pepper. The skewers are then grilled until the octopus is tender and slightly charred. The dish is typically served with boiled potatoes and corn on the cob. The combination of the spicy marinade and the sweetness of the corn makes for a delicious and satisfying meal.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Seafood› Mollusk Dish› Octopus Dish

Origins and history

Anticucho de pulpo has its roots in the Andean region of Peru, where it was originally made with beef heart. Over time, the dish evolved to include other meats, including octopus. Today, it is a popular street food in Peru and is often enjoyed as a snack or appetizer.

Dietary considerations

Anticucho de pulpo is a high-protein dish that is low in fat and calories. It is also gluten-free and dairy-free, making it a great option for people with dietary restrictions. However, the dish does contain a lot of sodium due to the marinade, so it may not be suitable for people with high blood pressure or other health conditions that require a low-sodium diet.

Variations

There are many variations of anticucho de pulpo, including different marinades and cooking methods. Some recipes call for the addition of other seafood, such as shrimp or scallops. Others use different types of chili peppers to add heat to the dish.

Presentation and garnishing

Anticucho de pulpo is typically served on a skewer, with the potatoes and corn on the side. The dish can be garnished with fresh cilantro or parsley for added flavor and color.

Tips & Tricks

When grilling the octopus, be sure to brush it with the marinade frequently to keep it moist and flavorful. If you can't find aji panca chili peppers, you can substitute with another type of chili pepper, such as ancho or guajillo.

Side-dishes

Boiled potatoes and corn on the cob are traditional side dishes for anticucho de pulpo. The potatoes are typically boiled until tender and then served with a spicy sauce. The corn is boiled and then grilled until slightly charred.

Drink pairings

A light and refreshing beer, such as a pilsner or lager, pairs well with the spicy flavors of anticucho de pulpo. A crisp white wine, such as a sauvignon blanc or pinot grigio, is also a good choice.