Grilled Octopus with Beet
Purée & Serrano Chili Oil
This month's featured dish celebrates
Baja's
maritime
bounty
with
contemporary
twist.
Tender
grilled
octopus pairs beautifully with earthy beet
purée and a touch of heat from serrano
chili oil. It's bold, elegant, and meant to be
shared at golden hour.
Ingredients (serves 4):
800g fresh octopus tentacles (pre-
cooked)
2 medium beets, peeled
1 serrano chili, sliced
1 garlic clove
1/2 cup extra virgin olive oil
Sea salt and black pepper
Microgreens
and
lime
zest
(for
garnish)
1.Step-by-Step Preparation:
1.Beet Purée: Boil beets until tender (20–
25 minutes). Blend with salt, pepper,
and a touch of olive oil until smooth.
2.Chili Oil: Gently heat olive oil with
sliced chili and garlic over low flame.
Infuse for 10 minutes. Strain and set
aside.
3.Grill
Octopus:
Brush
pre-cooked
octopus with olive oil. Grill over high
heat for 2–3 minutes per side until
charred.
4.Plate: Spoon beet purée onto each
plate. Place grilled octopus on top.
Drizzle with chili oil. Garnish with
microgreens and lime zest.
Serve with a glass of mineral-forward white
wine from Valle de Guadalupe. Taste the
sea, the sun, and the soul of Baja.