Crispy Fried Octopus (Chicharrón de Pulpo)
Chicharrón de pulpo Say it: chee-chah-RROHN deh POOL-poh
Chicharrón de pulpo is Peru's coastal answer to a chicharrón: pieces of octopus simmered until tender, marinated with garlic, ají amarillo and cumin, rolled in cornstarch and fried until the edges blistered and crackling. It is a staple of Lima and Callao cevicherías and seaside lunch spots, eaten as a starter or a light main with salsa criolla and lime. Inside the octopus stays juicy and sweet; outside it is shatteringly crisp, smoky from paprika and bright with citrus.
Crispy Fried Octopus (Chicharrón de Pulpo)
Chicharrón de pulpo
Pronounced chee-chah-RROHN deh POOL-poh
- Serves
- 4
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Octopus
Salsa criolla
To serve
Method
Rinse the octopus under cold water. If the beak or eyes are still attached, cut them away, and rub the tentacles with your hands to loosen any sand.
Bring a large pot of well-salted water to a boil with 2 of the crushed garlic cloves. Holding the octopus by the head, dip it into the water three times for a few seconds each, then leave it in, lower the heat and simmer gently for 45 to 60 minutes, until a knife slides easily into the thickest part of a tentacle. (A pressure cooker takes 20 to 25 minutes.)
Drain the octopus, let it cool until you can handle it, then cut the tentacles into 1½-inch (4 cm) pieces and discard the head if you prefer.
Toss the pieces in a bowl with the remaining 2 garlic cloves, the ají amarillo paste, cumin, paprika, salt, pepper and lime juice. Leave to marinate for 20 to 30 minutes while you make the salsa.
For the salsa criolla, soak the sliced onion in cold water for 10 minutes, drain well and pat dry. Toss with the ají amarillo, lime juice, cilantro and salt; it should taste sharp and fresh.
Heat the oil in a deep, heavy pan to 350°F (175°C). Line a tray with paper towels.
Drain the octopus pieces of excess marinade, then toss them in the cornstarch until evenly coated and shake off the loose powder.
Fry in three or four batches for 2 to 3 minutes, turning once, until golden brown and the edges crisp and curl. Lift out with a slotted spoon, drain on the paper towels and sprinkle with a little salt while hot.
Pile the octopus on a plate with the salsa criolla, lime wedges and hot yuca or potatoes, and serve at once.
Regional variants
Some cooks give the octopus a light batter of flour and egg instead of cornstarch for a puffier crust. Along the northern coast it is commonly served with fried yuca, while in Lima boiled potato and a sharper salsa criolla are more usual.
Cook's notes
- Dry the marinated octopus well before coating; wet pieces steam instead of crisping.
- Keep the oil at a steady 350°F (175°C) and fry in small batches so the temperature does not drop.
- Boil the octopus a day ahead and refrigerate it; the frying then takes only minutes.
Serve with
Fried yuca or boiled potatoes, salsa criolla, lime wedges and an ice-cold beer or chicha morada.
Make ahead and storage
Boil and cut the octopus up to 1 day ahead and refrigerate; marinate 1 hour before frying, and fry just before serving.
