Home » Vault » Anticuchos de Pulpo a la Parrilla Con Salsa Nortena Grilled Octopus Skewers with Northern Sauce
Anticuchos de Pulpo a la Parrilla Con Salsa Nortena Grilled Octopus Skewers with Northern Sauce
Este plato es una versión sofisticada del clásico anticucho peruano. El protagonista es el pulpo, que primero se cocina a fuego lento en un caldo aromático con vino y vegetales para asegurar una textura increíblemente tierna. Luego, los tentáculos se marinan en una potente salsa anticuchera con base de ají panca y un toque norteño de chicha de jora y pisco. Finalmente, se llevan a la parrilla a fuego fuerte para obtener un sellado perfecto y ese inconfundible sabor ahumado. Se sirve con papas y choclo a la parrilla, y se corona con un chimichurri fresco que corta la intensidad y realza todos los sabores. [This dish is a sophisticated version of the classic Peruvian anticucho. The star is the octopus, which is first slow-cooked in an aromatic broth with wine and vegetables to ensure an incredibly tender texture. Then, the tentacles are marinated in a powerful anticuchera sauce based on ají panca with a northern touch of chicha de jora and pisco. Finally, they are grilled over high heat to achieve a perfect sear and that unmistakable smoky flavor. It is served with grilled potatoes and corn, and topped with a fresh chimichurri that cuts through the intensity and enhances all the flavors.]
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