Jul 14 2026
Restaurants›Barcelona Wine Bar›Charcoal-grilled Pulpo Recipe

Charcoal-grilled Pulpo Recipe

Inspired by Barcelona Wine Bar
Time2h
Serves4

Labneh, Sumac Cherry Piquillos, Fingerling Potato

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Ingredients

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For the Charcoal-Grilled Pulpo

For the Labneh

For the Sumac Cherry Piquillos

For the Fingerling Potatoes

Method

Preparation of the Pulpo

  1. 1

    Boil the Octopus

    In a large pot, bring salted water to a boil. Add the cleaned octopus and cook for about 45-60 minutes until tender. Remove from the pot and let it cool.

  2. 2

    Marinate the Octopus

    Once cooled, slice the octopus into tentacles and place in a bowl. Add olive oil, minced garlic, lemon juice, salt, and pepper. Mix well and let it marinate for at least 30 minutes.

Preparation of the Labneh

  1. 3

    Strain the Yogurt

    In a bowl, mix the plain yogurt with salt. Place a fine mesh strainer over another bowl and line it with cheesecloth. Pour the yogurt into the strainer and let it drain in the fridge for at least 4 hours or overnight.

  2. 4

    Serve the Labneh

    Once drained, transfer the labneh to a serving bowl, drizzle with olive oil, and set aside.

Preparation of the Sumac Cherry Piquillos

  1. 5

    Combine Ingredients

    In a bowl, mix together the piquillo peppers, dried cherries, sumac, olive oil, and salt to taste. Stir until well combined.

Preparation of the Fingerling Potatoes

  1. 6

    Boil the Potatoes

    In a pot of salted water, bring fingerling potatoes to a boil and cook for about 15-20 minutes until fork-tender. Drain and let cool slightly.

  2. 7

    Roast the Potatoes

    Preheat the grill or oven to 200°C (400°F). Toss the potatoes with olive oil, salt, and roast for about 20-25 minutes until golden and crispy.

  3. 8

    Garnish

    Once roasted, sprinkle the chopped parsley over the potatoes before serving.

Grilling the Pulpo

  1. 9

    Grill the Pulpo

    Preheat the charcoal grill. Once hot, place the marinated octopus on the grill and cook for about 3-4 minutes on each side until charred and slightly crispy.

Plating

  1. 10

    Serve

    On a large platter, spread the labneh as a base, arrange the grilled octopus on top, and add the sumac cherry piquillos and roasted fingerling potatoes on the side. Drizzle with more olive oil and enjoy!

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