Octopus With Smoked Paprika Purée Recipe
With olive powder
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Octopus
Smoked Paprika Purée
Olive Powder
Method
Prepare the Octopus
- 1
Clean the Octopus
Rinse the octopus under cold water and remove any beak or innards if not already done. Pat dry with paper towels.
- 2
Cook the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes, or until tender. Remove from water and let it cool.
- 3
Marinate
Once cooled, slice the octopus into smaller pieces and marinate with olive oil, lemon juice, and sea salt for at least 30 minutes.
Make the Smoked Paprika Purée
- 4
- 5
Combine Ingredients
Add smoked paprika, vegetable broth, salt, and black pepper to the saucepan. Bring to a simmer.
- 6
Blend the Purée
Transfer the mixture to a blender and blend until smooth. Adjust seasoning if necessary.
Prepare the Olive Powder
- 7
Make Olive Powder
In a food processor, process the dried olives until they reach a fine powder consistency. Set aside.
Cook and Serve
- 8
Grill the Octopus
Preheat a grill or grill pan over medium-high heat. Grill the marinated octopus pieces for about 3-4 minutes on each side until charred.
- 9
Plate the Dish
On a plate, spread a layer of smoked paprika purée. Arrange the grilled octopus on top and sprinkle with olive powder.
- 10
Serve
Serve immediately while the octopus is warm, garnished with additional olive oil if desired.