Grilled Octopus Recipe
Pulpo cocinado a la brasa. Puro producto del mar, con toda la intensidad de la parrilla.
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Ingredients
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Octopus & Marinade
Accompaniments & Garnish
Method
Octopus & Marinade
Clean and tenderize (if needed)
If your octopus is not pre-cleaned, remove the beak and ink sac then rinse thoroughly. To help tenderize, you may freeze the octopus first or manually pound thick parts lightly with a rolling pin. Pat dry with paper towels.
Simmer the octopus
In a large pot combine 2 liters water, 150 ml white wine, 2 bay leaves, 8 peppercorns and 1 tablespoon coarse sea salt. Bring to a gentle simmer (not a rolling boil). Holding the octopus by the head, dip the tentacles into the simmering liquid 3 times to curl them, then fully immerse. Simmer gently, uncovered, for 35–45 minutes for a 1 kg octopus, or until a knife meets little resistance when inserted into the thickest part of a tentacle. Skim any foam. Turn off heat and let octopus cool in the cooking liquid for 20 minutes to set juices.
Make marinade
Mix 4 tablespoons olive oil, 1 teaspoon smoked paprika, 3 minced garlic cloves, 2 tablespoons lemon juice, 1 teaspoon chopped fresh oregano, 1 teaspoon freshly ground black pepper and 2 tablespoons chopped parsley in a bowl. Reserve about 1 tablespoon olive oil separately for finishing.
Prepare for grilling
Remove the octopus from the liquid and pat dry thoroughly. Cut tentacles from the head and, if large, halve them lengthwise for even grilling. Place pieces in a bowl and toss with the marinade so all surfaces are coated. Let sit 10–15 minutes at room temperature (or up to 1 hour in fridge).
Grill the octopus
Preheat a grill or grill pan to high heat (230–260°C / 450–500°F). Brush the grill grates with oil. Place octopus pieces directly on the hot grill and sear 2–3 minutes per side until charred edges appear and crosshatch marks form. Turn only once or twice to develop color but avoid overcooking. During final minute brush with reserved olive oil and a little extra lemon juice.
Season & rest
Transfer grilled octopus to a plate and sprinkle 1 teaspoon coarse sea salt evenly over the pieces. Let rest 3–5 minutes to relax and keep juices.
Accompaniments & Garnish
Cook baby potatoes
While the octopus simmers, place the halved baby potatoes in a pot of salted water and simmer until tender, about 12–15 minutes depending on size. Drain and toss with 1 tablespoon olive oil and 1 teaspoon sea salt. Optionally sear in a hot pan for 2–3 minutes to develop color before serving.
Plate & garnish
Arrange potatoes and grilled octopus on a serving platter as a starter portion. Drizzle remaining marinade juices or a little extra olive oil over the octopus. Scatter remaining chopped parsley or microgreens and place lemon wedges on the side for squeezing.