Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 1.5 kg of cleaned fresh octopus in a large pot with 1 tablespoon of sea salt until tender, about 45-60 minutes, then drain and cool.

2. 2

   Rehydrate 6 dried guajillo chilies and 2 dried ancho chilies by soaking them in hot water for 20 minutes, then drain and combine with 4 peeled garlic cloves, 0.5 medium white onion, 0.5 cup fresh orange juice, 2 tablespoons white vinegar, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 0.5 teaspoon black pepper, and 1 tablespoon sea salt in a blender and blend until smooth.

3. 3

   Cut the cooled octopus into large pieces and marinate them thoroughly in the blended adobo sauce with 0.25 cup of olive oil for at least 1 hour, or preferably overnight, in the refrigerator.

4. 4

   Prepare a charcoal grill by arranging charcoal for medium-high heat, ensuring the grates are clean and oiled to prevent sticking.

5. 5

   Grill the marinated octopus pieces over the hot charcoal for 3-5 minutes per side, turning frequently until slightly charred and cooked through, basting with any remaining adobo sauce.

6. 6

   Transfer the grilled octopus to a serving platter, squeeze the juice of 2 lime wedges over it, and sprinkle with 0.25 cup of chopped fresh cilantro before serving immediately.