Pulpo Chancón

Pulpo Chancón

By
From
Andina
Serves
4
Photographer
David Loftus

The Studious Octopus. This dramatic and fun recipe cooks up a Saturday-night delight at Andina – it’s also a stunner for a dinner party. In Peru, chancón is a slang word meaning ‘studious’, but it also sounds like chancaca, the luscious syrup that you pour over the octopus in this dish – hence, we have the name ‘the studious octopus’.

Ingredients

Quantity Ingredient
1 tablespoon lime juice
3 garlic cloves, crushed
1/2 red onion, finely chopped
1 small octopus, (preferably frozen and defrosted)
120ml Loche con Chancaca, chancaca syrup, to serve
or yacon syrup, to serve
1 quantity Loche con Chancaca, salsa criolla, to serve
salt
freshly ground black pepper

For the butter bean puree

Quantity Ingredient
1 tablespoon olive oil
1/2 red onion, finely chopped
1 tomato, finely chopped
2 tablespoons Picante de Huevos, amarillo chilli paste
1 tin butter beans
70g lucuma puree, mixed with 50ml water
or 1 heaped tablespoon lucuma powder, mixed with 50ml water

Method

  1. Put the lime juice, garlic and red onion in a large saucepan and add 3 litres of water. Bring to the boil over a high heat and add 1 teaspoon of salt. Use kitchen tongs to dip the octopus 3 times in the liquid, then submerge and release them into the water – the dipping will help the tentacles to curl up in a pleasing way.
  2. Reduce the heat to low, cover the pan and simmer the octopus for about 1 hour, or until tender, then remove, rinse and allow to cool.
  3. Meanwhile, make the butter bean purée. Heat the olive oil in a large frying pan over a medium heat. Add the red onion and sauté for about 10 minutes until soft and translucent. Add the tomato and chilli paste and cook for 2–3 minutes until the tomato has softened and collapsed into the sauce. Add the butter beans and lucuma and heat through. Season with salt and pepper, then transfer to a food processor or blender and blitz to a coarse purée.
  4. Heat a griddle pan until it is too hot to hold your hand over. Cut up the octopus, leaving the tentacles whole and the body cut to a similar thickness as the base of each tentacle. Griddle the octopus pieces for about 8 minutes, turning until crisp and richly brown all over. Divide the butter bean purée between 4 individual serving plates, then arrange equal portions of the octopus on top. Drizzle over the chancaca syrup and serve with the salsa criolla alongside.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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