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October 10 2017

Pulpo anticuchero

Pulpo anticuchero

Restaurant El Mar

(Para 2 porciones)

Ingredients

  • 320 g of octopus
  • 1 tomato
  • 1 onion
  • 80 g of chili potato
  • 80 g of olluco
  • ½ cup of Huancaína sauce
  • 3 tbsp. of anticuchera sauce
  • 1 tbsp. from chimichurri
  • 2 tbsp. of tari sauce
  • 2 tsp. of olive sauce
  • 2 cloves garlic
  • Cress and coriander to decorate

Huancaína sauce*

  • 3 yellow peppers clean, no veins
  • 50 g fresh cheese
  • 70 g of soda cracker
  • 200 cc of evaporated milk
  • 2 tbsp. vegetable oil
  • Salt

Antiquity sauce*

  • 100 g chili peppers
  • 2 cloves garlic
  • Vinegar
  • Oregano
  • Salt
  • Pepper

Chimichurri

  • ¼ cup parsley
  • 1 tbsp. of oregano powder
  • 50 cc of vinegar
  • ¼ cup vegetable oil
  • Salt
  • Pepper

Salsa Tari*

  • 2 yellow peppers
  • ¼ onion
  • 30 g of soda cracker
  • 1 tbsp. vegetable oil
  • 2 tbsp. of water
  • Salt
  • Leaves of huacatay

Olive sauce *

  • 20 g of purple olives
  • 50 g mayonnaise Alacena

 

*These sauces can be found in supermarkets or fresh in the Peruvian corridors of the Central Vega.

Preparation

  • Wash the octopus with salt and plenty of water.
  • In a pot put two liters of water, a tomato and an onion cut into quarters. When it starts to boil, put the octopus and cook between 45 minutes to an hour.
    In another pot, cook the potatoes and ollucos until they are soft; remove and cut into dice.
    Prepare the sauces. For the huancaína and tari sauce, liquefy the ingredients; to the anticuchera sauce, to soak the ají panca, then to liquefy it with salt, pepper, cumin, garlic, vinegar and oregano; for the chimichurri, finely chop the parsley and mix with the other ingredients; and for the olive sauce, liquefy, strain the olives and mix that pasta with mayonnaise.
  • Finally, roll the garlic and fry until crisp.
    For the assembly, put the octopus on the plate until it is well browned and salsear with chimichurri and anticuchera sauce while cooking. In a deep dish put the huancaína sauce, golden potatoes grilled and then the octopus. Decorate with tari and olive sauces, crunchy garlic, watercress and cilantro.

Pairing

Primus The Blend

Restaurant El Mar

Restaurant El Mar

Owned by the famous Lima chef Gastón Acurio, this Peruvian restaurant is undoubtedly one of the most famous in the city. Located in Nueva Costanera, in a bustling and lively three-storey building with heavenly tones, here you can not only taste excellent pisco sours, but also delicious and spicy sea preparations made with the best ingredients and, of course, with the authentic flavor of the country Neighbour. Recommendations? The classic cebiche, which comes with precise itching; the famous airport, a chaufa rice sautéed with noodles, covered with egg tortilla and sweet and sour sauce; and the intense anti-meat octopus, one of the star dishes of the menu, ideal to pair with a glass of Primus.
Avda. Nueva Costanera 4076, Vitacura. Phone: 2 2206 7839. www.lamarcebicheria.com

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