Grilled Octopus with Physalis and Jalapeño Sauce

1 Serves


  • 150gr Ocati´s goldenberries
  • 1 small jalapeño stemmed and seeded
  • 1 large garlic clove peeled
  • 6 sprigs of fresh cilantro
  • 1 tablespoon of cider vinegar
  • 1 onion
  • 1 lime
  • 1 kg of octopus
  • 70 gr of bay
  • 70 gr of onion
  • 70 gr of celery
  • salt
  • pepper


Roast the goldenberries, jalapeño, onion and garlic on a rimmed baking sheet until blotchy black and softening, about 5 minutes.

Transfer everything to a blender.

Add the cilantro and 2 tablespoons of water and then blend to a coarse puree. Set aside.

Wash the octopus. Put into a large pan with the bay, onion, carrot, celery and peppercorns.

Pour over cold water until the octopus is covered. Cover with an upside down saucer if it won´t completely submerge. Bring to a boil and simmer gently with the lead on for 1-1 1/2 hours.

Drained the cooled octopus and cut into bite-size pieces.