Ingredients with Measurements:
- 2 lbs octopus
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped red onion
- 1/2 cup chopped tomato
- 1/2 cup chopped cucumber
- 1/4 cup chopped jalapeño pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Grill
- Large bowl
Step-by-step instructions:
1. Preheat grill to high heat.
2. Rinse octopus and pat dry.
3. In a large bowl, whisk together olive oil, lime juice, orange juice, oregano, smoked paprika, garlic powder, salt, and black pepper.
4. Add octopus to the bowl and toss to coat.
5. Place octopus on the grill and cook for 3-4 minutes per side, or until charred and cooked through.
6. Remove octopus from the grill and let cool for 5 minutes.
7. Cut octopus into bite-sized pieces and place in a large bowl.
8. Add cilantro, red onion, tomato, cucumber, jalapeño pepper, and parsley to the bowl and toss to combine.
9. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Grill: high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 21g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Octopus can be substituted with squid or shrimp.
- Red onion can be substituted with white onion.
- Jalapeño pepper can be substituted with serrano pepper.
Variations:
- Add diced avocado to the mixture for a creamier texture.
- Serve over a bed of lettuce for a salad version.
- Add diced mango for a sweet and spicy twist.
Tips and tricks:
- Make sure to pat the octopus dry before marinating to ensure the marinade sticks.
- Do not overcook the octopus as it will become tough and rubbery.
- Use a meat thermometer to ensure the octopus is cooked to an internal temperature of 145°F.
Storage instructions:
- Store leftover grilled octopus in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover grilled octopus in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a large platter with a garnish of fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the octopus is tough, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure to clean the grill grates before cooking to prevent any cross-contamination.
- Use a meat thermometer to ensure the octopus is cooked to a safe internal temperature of 145°F.
Food history:
- Pulpo a la Campechana is a traditional Mexican seafood dish that originated in the state of Campeche.
Flavor profiles:
- Smoky, tangy, and spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Spanish