Sheet-Pan Pulpo Zarandeado
Flash-seared octopus tossed in a smoky, spicy guajillo-and-lime marinade, finished on a hot sheet pan. Charred edges, tender center, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 38g
Ingredients
- 1.5 lb fresh octopus, cleaned
- 3 whole guajillo chiles, stemmed and seeded
- 2 whole lime (juiced)
- 1 whole jalapeño, roughly chopped
- 4 whole garlic cloves
- 2 tbsp tomato paste
- ¼ cup olive oil
- ¼ cup fresh cilantro, roughly chopped (optional garnish)
Instructions
- 1
Boil octopus in salted water for 20 minutes until fully tender when pierced.
- 2
Toast guajillos in a dry skillet 1 minute per side until fragrant. Soak in hot water 5 minutes.
- 3
Blend drained guajillos, lime juice, jalapeño, garlic, tomato paste, and olive oil until smooth.
- 4
Cut cooked octopus into bite-sized pieces. Pat dry with a paper towel.
- 5
Toss octopus with guajillo marinade. Spread on a hot sheet pan and broil 4 minutes until edges char.
- 6
Serve hot, scattered with cilantro and a squeeze of fresh lime.
Tools you’ll need
- large pot for boiling
- dry skillet
- blender or food processor
- sheet pan
- paper towels
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