Pulpo — La Mar's Octopus Anticucho

Ingredients

Anticucho sauce

• 1 cup aji panca paste (Peruvian dry pepper)
• 1 tsp cumin
• 1 tsp dry oregano
• 1/2 cup red vinegar
• 1 tbsp salt
• 2 tsp ground black pepper

Roasted potatoes

• 7 oz whole marble potatoes
• 4 cloves garlic
• Salt
• 2 tbsp olive oil

Peruvian olive aioli

• 1/2 cup seedless "botija" olives (Peruvian type)
• 1/2 cup kewpie mayonnaise

To finish

• 5 oz pre-cooked octopus per portion
• Microgreens, to garnish

Instructions

Anticucho sauce

Blend all ingredients until smooth. Best used the next day.

Roasted potatoes

Toss the potatoes with olive oil, salt, and smashed garlic cloves on a sheet pan. Roast 30 minutes at 280°F.

Peruvian olive aioli

Blend the olives and mayonnaise together and transfer to a squeeze bottle.

To finish

Grill the pre-cooked octopus until medium-charred, then brush with the anticucho sauce before plating. Set the octopus on a bed of roasted potatoes, add some of the olive aioli, and garnish with microgreens.