Pulpo a la Plancha with Aji Ahumando Sauce

Ingredients
‍
•     1 Octopus

•     25 ml Aioli Sauce

•     15 ml Aji Ahumado

•     2 Yellow Potatoes, Boiled & Simmered In Salt Water

For Olive Salsa

•     10 g Black Olives

•     Red Onion; Minced

•     Fresh Parsley Leaves

•     5 ml Olive Oil

•     Lemon Juice

Aji Ahumando Sauce

•     50 g Aji Panca

•     100 g Roasted Red Pepper

•     Cumin

•     Black Pepper

•     100 ml Red Wine Vinegar

•     200 ml Oil

Preparation

For Octopus

1. Sear octopus on high heat over the grill or saute pan

For Olive Salsa

1. In a small bowl combine, red onion, olives, parsley, salt, olive oil and lemon juice

For Aji Ahumando Sauce

1. Make an emulsion with all sauce ingredients

For Plating

1. Mix plate starting with a smear of aioli. Set octopus and seared potatoes.
2. Make point on plate with ahi ahumado sauce
3. Finish with olive salsa, a drizzle of olive oil.