Charred octopus with chorizo oil and jalapeño pickled onions from Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy by Angelo Sosa

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Notes about this recipe

  • Eat Your Books

    Requires letting the chiles and onion sit for 1/2 to 24 hours at room temperature, and chilling the octopus for at least 1 hour.

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