Charred Octopus, Purple Corn, Seaweed


Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Both the seaweed cochayuyo and purple corn are integral to Peruvian gastronomy. Here corn sprouts are steeped in a clam dashi. Served with fragrant grilled octopus, the result is umami of marvelous depth.


  • lbs. (1.2 kg) octopus
  • oz. (20 g) corn silk

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