Peruvian Octopus – Pulpo Chancon Recipe

Cooking Directions

• STEP 1.In a large bowl, combine lime juice, garlic, cumin, paprika, salt, and pepper to make the marinade.
• STEP 2.Add the octopus to the marinade and let it marinate for at least 1 hour, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat. Remove the octopus from the marinade and grill for about 4-5 minutes per side, until charred and cooked through.

Cooking Tips

• To tenderize the octopus, you can either freeze it before marinating or use a meat tenderizer to pound it gently.
• Make sure to clean the octopus thoroughly before marinating to remove any sand or debris.
• Serve the Pulpo Chancon with boiled potatoes and aji sauce for a traditional Peruvian meal.

Storage and Serving

• Leftover Pulpo Chancon can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the octopus in a pan over low heat, being careful not to overcook it.
• Serve the Pulpo Chancon as an appetizer or main course, garnished with fresh cilantro and lime wedges.