Pulpo A La Parrilla Recipe
wood grilled spanish octopus with pimentón confit potatoes
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Ingredients
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For the Grilled Octopus
For the Pimentón Confit Potatoes
Method
Prepare the Octopus
- 1
Cook the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes until tender. Remove from water and let it cool.
- 2
- 3
Serve
Squeeze fresh lemon juice over the grilled octopus before serving.
Prepare the Pimentón Confit Potatoes
- 4
Cook the Potatoes
In a pot, cover the baby potatoes with water, add salt, and boil until fork-tender (about 15-20 minutes). Drain and let cool slightly.
- 5
Confit the Potatoes
In a pan, heat the olive oil over low heat. Add the garlic cloves and pimentón. Add the boiled potatoes and cook gently for about 10-15 minutes, turning occasionally until the potatoes are infused with flavor.
- 6
Finish the Dish
Sprinkle chopped fresh parsley over the confit potatoes before serving.
