Just returned from a quick visit to Mexico, and couldn’t get enough of the grilled fresh seafood. Here was one of my favorites, which will be enhanced by a glass of Taft Street Sauvignon Blanc as well as a cervesa or margarita.
INGREDIENTS:
- 2 tablespoons olive oil
- One cleaned octopus, head and tentacles separated
- 3 shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 tablespoon smoked paprika
- 2 cups sherry
- Oil/salt
- SAUCE (Refer to Mike’s Kitchen, March 2016.)
COOKING INSTRUCTIONS:
- Preheat oven to 300. In a large casserole heat oil. Add half the octopus and cook until lightly browned, about 4-5 minutes. Transfer to plate and repeat with remaining octopus.
- Add shallots and garlic to casserole cook until lightly browned. Add paprika and stir. Add sherry and bring to boil. Return octopus to casserole, cover and cook in oven until tender, perhaps an hour and a half. Let octopus cool in the liquid.
- Make sauce, as per Mike’s Kitchen, March 2016. Briefly heat peppers on a hot skillet – 10 seconds per side. Place them in a pot with stock, bring to boil, then set aside to cool (30 minutes). Mix together garlic and spices, add to pepper stock, and put in blender until smooth.
- Remove octopus from liquid and wipe off skin with a paper towel. Cut head in half.
- Light grill and brush with oil. Grill octopus until charred, about 5 minutes. Brush with chile sauce and serve.