Grilled Octopus with huancaina sauce
At Union Kitchen & Bar in Fort Lauderdale, Fla., chef and co-owner Christie Tenaud makes this dish for the small-plates section of her menu, starting by simmering a 6-8 pound Spanish octopus in water, red wine, carrots, onion, celery, garlic, bay leaves and black peppercorns for around four hours, until it’s tender. Then she blast-chills it, and once it’s cold she stores it in a marinade of aji panca, garlic, red wine vinegar and oil. At service she chars it on the grill, finishes heating it in the oven and serves it with chorizo, crispy potatoes, baby onion and huancaina sauce, a spiced Peruvian cream sauce that’s especially popular on potatoes. Tenaud makes it with onion, aji amarillo paste, evaporated milk, saltine crackers, queso fresco, salt and pepper.