Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Gently simmer 2 pounds of cleaned fresh octopus in 4 cups of water or vegetable broth for 1.5 to 2 hours until very tender, then drain and cool slightly before slicing into 1-inch pieces.

2. 2

   Prepare the anticuchera marinade by whisking together 4 tablespoons of aji panca paste, 3 tablespoons of red wine vinegar, 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, 3 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a large bowl.

3. 3

   Add the tenderized 1-inch octopus pieces to the anticuchera marinade, ensuring all pieces are well coated, then cover and refrigerate for at least 30 minutes, or up to 2 hours.

4. 4

   Preheat your smoker to a consistent temperature of 250°F (120°C) with 2 cups of mesquite or applewood chips, then smoke the marinated octopus pieces directly on the grates for 30 to 45 minutes until deeply flavored and slightly caramelized, occasionally brushing with any remaining marinade.

5. 5

   Meanwhile, boil 4 medium Yukon Gold potatoes in salted water for 20-25 minutes until fork-tender, then drain, cool slightly, halve lengthwise, and carefully scoop out the potato flesh, leaving a border to form potato 'boats.'

6. 6

   Cook 1 cup of white quinoa according to package directions with 1.5 cups of vegetable broth, then in a medium bowl, combine the cooked quinoa with the scooped-out potato flesh, 0.5 finely diced medium red onion, 0.25 cup of chopped fresh cilantro, 1 tablespoon of olive oil, and the juice of 1 lime, mashing gently to create a cohesive stuffing.

7. 7

   Fill each potato boat with a generous amount of the quinoa and potato stuffing, then arrange the smoked octopus pieces artfully alongside the stuffed potatoes on a serving platter, drizzling any extra anticuchera sauce over the octopus before serving.