Pan-Seared Octopus Peruvian Style
A traditional Peruvian dish featuring tender and crispy octopus, perfect for a dinner night.
Ingredients
- ●1 lb OctopusFresh or frozen
- ●4 slices Crusty BreadFor serving
- ●2 tbsp Aji Amarillo Pepper PasteOr substitute with aji panca
- ●1/4 cup Pineapple JuiceFor marinade
- ●2 tbsp Olive OilFor cooking
- ●2 cloves GarlicMinced
- ●1/4 cup Fresh CilantroChopped
Instructions
- 1
Rinse the octopus under cold water and pat dry with a paper towel.
- 2
In a bowl, whisk together pineapple juice, aji amarillo pepper paste, and olive oil.
- 3
Add the octopus to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
- 4
Heat a skillet over medium-high heat.
- 5
Remove the octopus from the marinade, letting any excess liquid drip off.
- 6
Sear the octopus for 2-3 minutes on each side, or until it develops a nice crust.
- 7
Transfer the skillet to the oven and bake at 400°F (200°C) for 8-10 minutes, or until the octopus is cooked through.
- 8
Meanwhile, toast the crusty bread.
- 9
To assemble, place a slice of toasted bread on each plate, top with a piece of seared octopus, and garnish with cilantro and garlic.
- 10
Serve immediately and enjoy!