烤章鱼和辣椒酱

将烤箱预热至300°。在大型的搪瓷铸铁砂锅中，加热橄榄油。加入一半的章鱼，用中等高温烹饪，转动，直至变成3至5分钟。转移到板上。重复其余的章鱼。

Add the shallots and garlic to the casserole and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Add the pimentón and cook, stirring, until fragrant, about 20 seconds. Carefully add the sherry and bring to a boil. Return the octopus to the casserole, cover and braise in the oven until very tender, about 1 hour and 30 minutes. Let the octopus cool completely in the liquid.

在中等锅中，用中等热量烤辣椒，转动，直到香气和柔韧性2至3分钟。加入醋，蜂蜜和大蒜，然后将其煮沸。从火上移开，静置直至辣椒变软，约20分钟。转移到搅拌机中，直至光滑。开机后，逐渐加入葡萄籽油直至合并。调味辣椒酱加盐。

Remove the octopus from the liquid. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Cut the head in half. Discard the braising liquid.

光一个烤架或预热烤盘里,刷智慧h canola oil. Grill the octopus over high heat, turning, until lightly charred all over, about 4 minutes. Transfer to a baking sheet and immediately brush with some of the ancho chile sauce. Serve with the jicama salad, passing the remaining sauce at the table.