Veracruz Octopus in Garlic Chile Oil

About this recipe

Pulpo al ajillo is a preparation from the Gulf of Mexico coastal cooking, especially from Veracruz, where cooked, tender octopus is sautéed in olive oil with abundant sliced garlic, dried árbol chile and guajillo chile, creating a red and fragrant sauce with the golden garlic coating the tentacles. The octopus acquires a firm but tender texture and absorbs the intense flavours of the spiced oil.

1. 1

   Bring water to the boil with the onion, bay leaf and salt. Dip the octopus 3 times briefly into the boiling water before leaving it to cook fully for 35-45 minutes, until a fork goes in without resistance. Leave to cool in the broth.

   💡 The trick of dipping 3 times helps the tentacles to curl.

2. 2

   Cut the cooked octopus into 3-4 cm pieces. Thinly slice the garlic. Deseed the árbol and guajillo chiles, cut into rings.

3. 3

   Heat the olive oil in a wide skillet over medium heat. Add the sliced garlic and cook slowly until gently golden, 3-4 minutes. Do not burn it.

   💡 Burnt garlic will make the entire dish bitter.

4. 4

   Add the árbol and guajillo chiles to the oil. Cook for 1-2 minutes until lightly toasted.

5. 5

   Increase the heat to high. Add the octopus pieces. Sauté vigorously for 4-5 minutes until the octopus browns lightly and absorbs the spiced oil. Season with salt and pepper.

6. 6

   Squeeze the lemon over. Scatter freshly chopped parsley. Serve immediately with white rice or tostadas.