RECIPE: Pulpo a la Plancha

By Executive Chef Raul Correa


San Juan Water Beach Club Hotel


Serves: 6 to 8 people


Black Bean Hummus


  • 1 garlic clove
  • 15 cooked oz black beans
  • 2 tbsp lemon juice
  • 1 ½ tbps black tahini
  • ½ tsp salt
  • ¼ tsp cayenne pepper


Purée all ingredients in a food processor until smooth.



Achiote (Annatto) Vinaigrette

Ingredients for Achiote:

  • Achiote infused oil
  • 1 cup extra virgin olive oil
  • 1 tbsp. annatto seeds


Heat oil and seeds together in medium heat for 10 minutes. Strain and chill in the fridge for one (1) day.




Ingredients for Vinaigrette:

  • 1 cup annatto seeds oil
  • ¼ cup lime juice
  • 1 tsp chopped garlic
  • 1 tsp kosher salt



Blend everything in the food processor and chill.





  • 1 Spanish octopus
  • 1 chopped onion
  • 2 chopped celery stark
  • 1 chopped carrot
  • 1 chopped fennel bulb
  • 2 tbsp. black peppercorn



Place octopus in a deep pot with boiling water. The octopus should be covered with water.

Boil until tender (approximately 30 to 35 minutes, depending on the size of the octopus). Cold down immediately.


Morcilla (Blood Sausage)


  • 6 oz. of morcilla (blood sauage)


Deep fry morcilla at 350°F until crunchy.Chop in small pieces.


To Assemble:

1 tbsp micro arugula

  • 1 tsp achiote vinaigrette
  • 1 tbsp black beans hummus
  • 1 octopus tentacle cut in ¼ inch slices
  • 2 tbsp deep-fried chopped morcilla (blood sausage)

Spread the hummus in the plate with a spatula and spread the octopus around the hummus. In a bowl, mix arugula and vinaigrette, season with salt and pepper and place on top around the octopus. Garnish with morcilla.