📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 310kcal
Ingredients
- 2 lb octopus tentacles pre-cleaned; sub: whole squid tubes or jumbo shrimp
- 2 tbsp achiote (annatto) paste sub: 1 Tbsp smoked paprika + 1/2 tsp turmeric
- 3 tbsp olive oil sub: avocado oil or melted ghee
- 2 tbsp fresh orange juice sub: lime juice + 1 tsp keto sweetener
- 1 tbsp lime juice sub: lemon juice
- 2 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1/2 tsp dried Mexican oregano sub: regular oregano
- Sea salt & black pepper to taste
- Optional garnish: chopped cilantro extra lime wedges
Instructions
- Poach for tenderness: In a pot, combine octopus, 1 qt water, 1 Tbsp salt, and a bay leaf. Simmer gently 35 min. Cool in the liquid 10 min, drain, and pat dry.
- Blend achiote oil: Whisk achiote paste, olive oil, orange juice, lime juice, garlic, oregano, salt, and pepper until smooth. Reserve 2 Tbsp for post-grill drizzle.
- Marinate: Brush tentacles generously with the achiote oil. Rest 10 min while you preheat grill to medium-high.
- Grill & baste: Lay tentacles on oiled grates; grill 2-3 min per side, basting with more oil, until edges char and turn brick-red.
- Finish & serve: Slice into bite-size curls, drizzle the reserved achiote oil, shower with cilantro, and hand out lime wedges.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 31g | Fat: 20g | Fiber: 1g
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About This Dish
Tender octopus is gently poached until buttery, then slapped onto blazing grates where fragrant achiote-chili oil paints it fiery red and caramelizes into charred tassels.
Health Benefits
- Octopus is a lean protein powerhouse rich in vitamin B12 and selenium.
- The achiote oil adds rich flavor without any added sugar.
Pairs Well With
- Jicama-Cucumber Cilantro Slaw
- Garlic-Chili Green Beans