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Grilled octopus skewers served with salad
Peruvian spiced octopus

Peruvian Grilled Octopus Skewers (Anticucho de Pulpo)

Author: Flavelo
Recipes Main Courses
'Anticucho' is an Inca legacy, originally llama heart skewers adapted with Spanish spices. This octopus version is Peru's coastal gift. The secret is double cooking: first boiled until tender, then grilled for a smoky, crispy crust. Aji Panca (subbed here with paprika) provides the soul-warming color.
🕒 Prep Time 30 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 300 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Large Pot
  • Grill Pan
  • Wooden Skewers (soaked)

Allergen Information

⚠️ Shellfish

Instructions

1 ✓

Boil octopus in water for 30-40 mins until tender. Let cool in its own liquid.

Tip: Cooling in liquid prevents skin peeling and retains moisture.
2 ✓

Mix oil, garlic, cumin, paprika, vinegar, salt, pepper. Cut octopus into chunks, marinate 20 mins.

Tip: Acid tenderizes fibers further.
3 ✓

Thread onto soaked skewers. Heat grill to smoking hot.

Tip: High heat ensures char without drying.
4 ✓

Grill 2-3 mins per side, basting with marinade. Serve with lemon.

Tip: Paprika burns fast, so turn often.

Recipe FAQ

Why is it chewy?
It wasn't boiled long enough or dried out on the grill. Grilling is only for char, not cooking through.

Ingredients

  • 1.75 lbs Octopus (cleaned)
  • 3 tbsp Olive Oil
  • 3 cloves Garlic
  • 1 tsp Ground Cumin
  • 1 tbsp Smoked Paprika
  • 1 whole Lemon Juice
  • 2 tbsp Red Wine Vinegar
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 4 whole Wooden Skewers