Grilled Octopus Veracruz Style with Tomato Caper Relish
A vibrant Mexican seafood dish featuring tender octopus grilled on skewers with garlic, tomatoes, and peppers, then served over a fresh relish of diced tomatoes, capers, chilies, and raisins. This Veracruz-style preparation combines the coastal flavors of Mexico with Mediterranean influences from olives and capers. Perfect for summer entertaining or special occasions when you want to showcase fresh octopus with bold, contrasting flavors.
Ingredients
- 2 pounds fresh octopussquid1:1seafood
firmer texture, shorter cooking time
- 2 quarts cold water
- 1 bottle white wine
- 12 sprigs fresh basil
- 1 tablespoon cumin
- 10 black peppercorns
- 12 large cloves garlic
- 3 Roma tomatoes, quartered
- 12 slices red pepper
- 2 red onions, cut into sixths
- ½ cup olive oil
- lime juice
- 6 beefsteak tomatoes, diced
- ¼ cup capers
- 3 red chili peppers, sliced
- ½ cup cilantro, finely chopped
- ½ cup raisins
- ½ cup slivered almonds
- ½ cup black olives, pitted
Instructions
- 1
Rinse octopus well and drain
- 2
Place octopus, cold water, wine, basil, cumin, and black pepper in pot and simmer until tender
- 3
Set aside and allow to cool in cooking juices
- 4
Cut cooled octopus into 1-inch pieces
- 5
Assemble on bamboo skewers with garlic cloves, tomato chunks, red pepper slices, and red onion pieces
- 6
Baste skewers with olive oil
- 7
Cook on open grill for 5-7 minutes per side
- 8
Squeeze lime juice over each skewer
- 9
Remove from skewers and place on bed of mixed diced tomatoes, capers, chili peppers, cilantro, raisins, almonds, and olives
Tips
Don't overcook the octopus during initial simmering - it should be tender but not mushy for grilling
Soak bamboo skewers in water for 30 minutes before assembling to prevent burning
Let octopus cool completely in cooking liquid for maximum tenderness before cutting
Good to Know
Refrigerate cooked octopus up to 3 days. Store relish separately up to 2 days.
Cook octopus up to 2 days ahead. Prepare relish day of serving for best texture.
Serve immediately while octopus is warm and relish is fresh.
Common Mistakes
Don't skip cooling octopus in cooking liquid to avoid tough texture
Don't overcrowd grill to ensure proper searing
Substitutions
firmer texture, shorter cooking time
FAQ
Can I use frozen octopus?
Yes, frozen octopus actually becomes more tender. Thaw completely before cooking and follow same simmering method.
What if I don't have a grill?
Use a grill pan or broiler on high heat. Cook skewers 3-4 minutes per side until lightly charred.
How long does cooked octopus keep?
Refrigerate up to 3 days. The relish should be made fresh and used within 2 days for best quality.