Tender octopus, fiery chile, and a whole lot of garlic.
Details
Tender octopus, fiery chile, and a whole lot of garlic.
Ingredients
Instructions
Prep the Aromatics
Begin by preparing your chiles and garlic. Deseed and thinly slice the guajillo chiles, and finely chop the chiles de árbol if using. Mince or thinly slice the garlic cloves. Have all your ingredients ready, as the cooking process is very quick.
Sauté the Chiles and Garlic
Heat the olive oil in a large skillet or pan over medium-low heat. Add the sliced garlic and chiles. Cook gently for 2-3 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be very careful not to let the garlic burn, or it will become bitter.
Combine and Sizzle
Add the lime juice and the cooked octopus pieces to the skillet. Stir everything together to coat the octopus in the garlic and chile-infused oil. Cook for two minutes.
Deglaze and Simmer
Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer for about 5 minutes, allowing the alcohol to cook off and the sauce to reduce slightly. Season with salt and pepper to taste.
Serve
Remove the skillet from the heat and stir in the fresh, chopped parsley. Serve the Pulpo al Ajillo immediately, hot from the pan. It is excellent with crusty bread for soaking up the delicious sauce, or with a side of white rice.
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