Spanish · Dinner
Grilled Octopus with Paprika
Spanish-style pulpo a la gallega: octopus poached until tender, then charred on a hot grill for smoky edges and served over potato with olive oil, smoked paprika, and coarse salt. Tapas-portioned, meant for sharing.
$7
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
386Calories
29.5gProtein
20.6gFat
21.8gCarbs
1.9gSugar
3.1gFiber
901mgSodium
431mgChol
3.1gSat Fat
1120mgPotassium
68mgCalcium
5.8mgIron
24mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Rinse the octopus tentacle under cold water and pat dry with paper towels, checking for any residual grit around the suckers.
2
Boil
Bring a small pot of water with the bay leaf to a rolling boil over high heat. Dip the tentacle in and out three times, then submerge fully to curl the skin evenly.
3
Simmer
Reduce heat to low and gently simmer the octopus, partially covered, for 35–40 minutes until a skewer slides into the thickest part with barely any resistance.
4
Rest
Lift the octopus out and rest it on a plate for 10 minutes. In the same water, boil the potato slices over medium-high heat for 8–10 minutes until tender.
5
Char
Heat a grill or grill pan over high heat until faintly smoking. Brush the octopus with 1 tablespoon olive oil and grill 2–3 minutes per side until deep char marks form.
6
Plate
Arrange potato slices on a plate, top with charred octopus, drizzle with remaining olive oil and lemon juice, dust with smoked paprika, scatter coarse salt and parsley on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g octopus tentacle
- 22 small potato (about 120g)
- 22 bay leaf
- 4 tbsp4 tbsp olive oil, divided
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp coarse sea salt, plus extra for the potato water
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp flat-leaf parsley
