Grilled Octopus Causa and Grilled Chita Encausada

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Steps

Grilled Chita

1. 1
   Set up the kamado or grill with quality charcoal and add a couple of orange wood chips for a subtle smoky note. Allow the grill to reach high heat. The high temperature (around 300-400°C) is key for achieving crispy fish skin.

   Tip: Orange wood chips give a mild smoke aroma that complements seafood without overpowering it.

   ~20 min
2. 2
   Fillet the chita fish with skin on. The fish should already be descaled and eviscerated. Use only the loins (fillets) and optionally the belly (ventresca) — the belly has more intramuscular fat and richer flavor.

   Tip: The belly (ventresca) will have noticeably more fat and richer flavor than the loins — cooking both lets guests experience the textural contrast in the same fish.

   ~5 min
3. 3
   Season the skin side of each fillet: first apply a little neutral vegetable oil (not olive oil — to keep a neutral flavor profile for the causa), then press coarse salt into the skin. Do NOT salt the flesh side yet — add a tiny pinch of salt to the flesh only at the end of cooking. Optionally add lemon zest for citrus perfume.

   Tip: Salt dehydrates the skin which is exactly what you want — a dry skin crisps up beautifully on the grill. The vegetable oil also ensures even heat distribution across the fillet.

   ~3 min
4. 4
   Allow the seasoned fillets to rest 2-3 minutes so the salt can begin working on the skin. Meanwhile the grill finishes heating.

   Tip: Fish marinades are almost instantaneous — even 2 minutes is enough. Do not over-marinate.

   ~3 min
5. 5
   Place fillets skin-side down on the hot grill. Cook approximately 6-7 minutes skin-side down until skin is crispy and retracting visibly and the flesh is turning opaque from the bottom up. When flesh still shows a thin pink line on top, remove from grill, flip onto a resting surface skin-side up. Residual heat will finish cooking the flesh while keeping it moist.

   Tip: Pull the fish off while still slightly pink on top — the residual heat will finish it. The goal is a juicy, flaky texture that 'relaxes.' Overcooked fish tightens and dries out. Total cook time is a maximum 7 minutes on the kamado.

   ~7 min
6. 6
   Make the chimichurri: combine chopped fresh parsley, fresh oregano, fire-roasted red pepper (brunoise), minced garlic, aged wine vinegar balanced with a splash of water, a splash of white vinegar, olive oil, and salt to taste. Mix everything together. The chimichurri should have texture — it is a chunky sauce, not blended.

   Tip: The roasted red pepper adds a sweet counterpoint to the vinegar's acidity — it's what separates this chimichurri from a basic one. Substitute sherry (Jerez) vinegar if the aged Tacna vinegar is unavailable — both have 'mother' yeast which adds umami depth.

   ~5 min
7. 7
   Assemble the chita causa: flatten ~200g of causa dough in plastic wrap into an even sheet and divide into two equal portions (top and bottom). Place one sheet as the base. Layer tomato concassé mixed with starch mayo, slices of avocado, and curly lettuce leaves (torn at the last moment). Lay the grilled chita fillet on top. Add confited garlic and roasted pepper drizzled in olive oil. Spoon chimichurri over the fish. Carefully place the second causa sheet on top using plastic wrap to keep it intact. Press gently to seal. Clean the plate edges.

   Tip: Use starch-based mayonnaise (maicena mayo) with the tomato — regular mayo combined with blanched tomato releases too much water. Cut the lettuce just before assembling to prevent wilting. Add a pinch of black pepper and a squeeze of lemon to the avocado to prevent oxidation.

   ~10 min

Octopus Causa

1. 1
   Prepare the anticucho marinade: combine aji panca paste, minced garlic, oregano, aged wine vinegar, a small splash of dark cola soda (for caramelization and browning), and vegetable oil. Mix well.

   Tip: The dark cola soda provides just enough sugar for caramelization (Maillard reaction) and golden browning on the octopus surface — do not use more than a small splash.

   ~5 min
2. 2
   Cut the pre-cooked octopus into individual tentacles. To keep the tentacle tips intact (they curl and can be lost during cutting), split the octopus into two halves first — make a center cut — then comb/spread the tentacles open before making the final individual cuts.

   Tip: Pre-cooked octopus has already been cooked in a flavorful court-bouillon. All that remains is searing it to get color and texture on the grill — the octopus does not need much time on the grill, just enough to caramelize the marinade.

   ~5 min
3. 3
   Add the tentacles to the anticucho marinade and toss to coat well. Let marinate briefly (even 2-5 minutes is effective for pre-cooked octopus).

   ~5 min
4. 4
   Once the chita fillets are off the grill, place the marinated octopus tentacles directly on the hot grill. Grill on high heat for 3-5 minutes, turning once, until the marinade caramelizes and the skin gets a golden, slightly charred color. The gelatin just under the octopus skin should remain soft and tender.

   Tip: The goal is golden caramelized skin while the gelatin layer beneath remains tender. High heat is needed but the cook time is very short since the octopus is already cooked.

   ~5 min
5. 5
   Assemble the octopus causa: shape causa dough into individual balls (~200g each), pressing a large cube of avocado fuerte into the center of each so it creates a filled 'bonbon' of causa — causa on the outside, creamy avocado in the center. Place the causa balls on plates with a base of chimichurri sauce.

   Tip: The avocado-filled causa ball is the heart of this dish — the warm octopus on top contrasts beautifully with the cold causa and the creamy avocado center.

   ~5 min
6. 6
   Using kitchen scissors (in the Galician tradition), cut the grilled octopus tentacles into 2-3 pieces per causa ball and place them on top of each avocado-stuffed causa ball. Spoon chimichurri over the octopus. Serve immediately while the octopus is still warm against the cold causa.

   Tip: Cutting octopus with scissors instead of a knife is the traditional Galician method (pulpo a feira). The contrast of temperatures is essential to this dish — warm octopus on cold causa is intentional.

   ~3 min

Nutrition (per serving)

Giacomo Bocchio

CAUSA DE PULPO Y CHITA A LA PARRILLA | GIACOMO BOCCHIO

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