Grilled Octopus with Salsa Roja

Ingredients

• 400-600 g octopus
• 2 tsp coarse salt
• 1 onion
• 1 bay leaf
• 1 tsp black peppercorns
• 2 tbsp olive oil
• 2 tsp sweet paprika
• 4 tomatoes
• 1 garlic clove
• 2 large red bell peppers
• 2 red chilies (e.g., jalapenos)
• 1 lime
• 1 small handful fresh cilantro
• black pepper to taste

1. 1If your octopus is raw, start by boiling it. Fill a large pot with water and add 2 tsp of coarse salt, a whole onion, bay leaf, and peppercorns.
2. 2Once the water is boiling, dip the octopus in for 30 seconds and remove. Repeat this process three times, then let it simmer for about 30 minutes, depending on size.
3. 3Remove the octopus and let it cool. You can also use pre-cooked octopus.
4. 4Cut the octopus into tentacles and large pieces, then toss them in olive oil and paprika.
5. 5Grill the octopus over high heat for 1-2 minutes on each side.
6. 6For the salsa roja, halve the tomatoes and cut the top quarter off the garlic. Rub the surface with a bit of oil.
7. 7Quarter the onion and brush it with olive oil. Also, oil the tomatoes, peppers, and chilies.
8. 8Season with salt and pepper, then grill the vegetables on all sides until they have dark grill marks.
9. 9Remove stems from the peppers and chilies, and discard them. Place the grilled vegetables in a blender or food processor.
10. 10Squeeze the garlic out of its skin and add it to the blender along with the other vegetables.
11. 11Add lime juice and cilantro, season with salt and pepper, and blend until you achieve a coarse salsa.
12. 12Serve the grilled octopus with the salsa roja.