Grilled Octopus with Ancho Chile Sauce

By DreiFromBK

Ingredients

• OCTOPUS
• 2 tablespoons extra-virgin olive oil
• One cleaned octopus, head and tentacles separated
• 3 shallots, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tablespoon sweet pimentón de la Vera (smoked paprika)
• 2 cups dry sherry
• SAUCE
• 3 ancho chiles, stemmed and seeded
• 1 small dried chipotle chile, stemmed and seeded
• 3/4 cup apple cider vinegar
• 3 tablespoons honey
• 1 garlic clove
• 1/4 cup plus 2 tablespoons grapeseed or canola oil
• Salt
• Canola oil, for brushing
• Jicama Salad, for serving

Details

Servings 6
Cooking time 150mins
Adapted from foodandwine.com

Preparation

Step 1

Prepare the octopus
Preheat the oven to 300°. In a large enameled cast-iron casserole, heat the olive oil. Add half of the octopus and cook over moderately high heat, turning, until lightly browned all over, 3 to 5 minutes. Transfer to a plate. Repeat with the remaining octopus.

Add the shallots and garlic to the casserole and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Add the pimentón and cook, stirring, until fragrant, about 20 seconds. Carefully add the sherry and bring to a boil. Return the octopus to the casserole, cover and braise in the oven until very tender, about 1 hour and 30 minutes. Let the octopus cool completely in the liquid.

Meanwhile, make the sauce
In a medium saucepan, toast the chiles over moderate heat, turning, until fragrant and pliable, 2 to 3 minutes. Add the vinegar, honey and garlic and bring just to a simmer. Remove from the heat and let stand until the chiles are softened, about 20 minutes. Transfer to 
a blender and puree until smooth. With the machine on, gradually add the grapeseed oil until incorporated. Season the ancho chile sauce with salt.

Remove the octopus from the liquid. Using a paper towel, wipe the purple skin off the 
tentacles, leaving the suckers intact. Cut the head in half. 
Discard the braising liquid.

Light a grill or preheat a grill pan and brush with canola oil. Grill the octopus over high heat, turning, until lightly charred all over, about 4 minutes. Transfer to a baking sheet and immediately brush with some of the ancho chile sauce. Serve with the jicama salad, passing the remaining sauce at the table.