Crispy Octopus Chicharrón

Ingredients

• 1 lb (450g) octopus tentacles 1 lb (450g) octopus tentacles
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot of boiling water, cook the octopus tentacles for 30 minutes or until tender. Drain and set aside.
2. 2.
   In a bowl, combine the cumin powder, paprika, garlic powder, salt, and black pepper.
3. 3.
   Rub the spice mixture all over the cooked octopus tentacles, ensuring they are evenly coated. Let it marinate for 15 minutes.
4. 4.
   In a separate bowl, place the flour.
5. 5.
   Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
6. 6.
   Dredge each marinated octopus tentacle in the flour, shaking off any excess.
7. 7.
   Carefully place the coated tentacles into the hot oil and fry for 3-4 minutes or until golden brown and crispy.
8. 8.
   Remove the octopus from the oil and drain on a paper towel-lined plate.
9. 9.
   Serve the Crispy Octopus Chicharrón hot as an appetizer or part of a seafood platter.

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 will help achieve the desired texture.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the spice mixture.
• Serve the Crispy Octopus Chicharrón with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a lighter version, you can also bake the octopus in the oven instead of deep-frying it.
• Make sure to pat dry the octopus tentacles before coating them in flour to ensure a crispy crust.
• Experiment with different dipping sauces to find your favorite accompaniment for this dish.

Serving advice

Serve the Crispy Octopus Chicharrón as an appetizer with a side of aji amarillo or rocoto sauce for dipping. Alternatively, it can be served as part of a seafood platter alongside other Peruvian delicacies.

Presentation advice

Arrange the Crispy Octopus Chicharrón on a platter, garnished with fresh herbs such as cilantro or parsley. Serve it with a wedge of lime for an attractive and vibrant presentation.