Grilled Octopus Anticuchos

Ingredients

• 1.5 lbs (680g) octopus tentacles 1.5 lbs (680g) octopus tentacles
• 3 tablespoons aji panca paste 3 tablespoons aji panca paste
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Wooden skewers, soaked in water Wooden skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 6g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the aji panca paste, minced garlic, ground cumin, lime juice, olive oil, salt, and pepper.
2. 2.
   Place the octopus tentacles in a large pot of boiling water and cook for 30 minutes or until tender.
3. 3.
   Remove the octopus from the pot and let it cool slightly. Cut the tentacles into bite-sized pieces.
4. 4.
   Place the octopus pieces in the marinade and toss until well coated. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
5. 5.
   Preheat the grill to medium-high heat.
6. 6.
   Thread the marinated octopus onto the soaked wooden skewers.
7. 7.
   Grill the skewers for 2-3 minutes per side, or until the octopus is slightly charred and heated through.
8. 8.
   Serve the Grilled Octopus Anticuchos hot, garnished with a squeeze of lime juice and fresh cilantro.

Treat your ingredients with care...

• Octopus — To ensure tenderness, it is important to cook the octopus properly. Simmering it in boiling water for 30 minutes helps to achieve a tender texture before grilling.

Tips & Tricks

• Soaking the wooden skewers in water before grilling prevents them from burning.
• If you can't find aji panca paste, you can substitute it with a combination of smoked paprika and cayenne pepper for a similar smoky flavor.
• For an extra burst of freshness, serve the Grilled Octopus Anticuchos with a side of salsa criolla, a traditional Peruvian onion and tomato salad.

Serving advice

Serve the Grilled Octopus Anticuchos as an appetizer or as part of a main course. They pair well with a side of steamed quinoa or roasted potatoes.

Presentation advice

Arrange the Grilled Octopus Anticuchos on a platter, garnished with fresh cilantro and lime wedges. The vibrant red color of the marinade will make the dish visually appealing.