Restaurants›Doris Metropolitan New Orleans›Pulpo A La Parilla / Octopus On The Grill Recipe

Pulpo A La Parilla / Octopus On The Grill Recipe

Inspired by Doris Metropolitan New Orleans
Time1h 30m
Serves4

Crema de camarón, berros chinos y chips de especias. Shrimp cream, Chinese watercress and spice chip.

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Ingredients

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Main Ingredients

Method

Preparation

1

Prepare the Octopus

Clean the octopus and place it in a large pot with salted water. Bring to a boil and cook for about 45 minutes or until tender. Remove from water and allow to cool.

2

Marinate the Octopus

In a bowl, mix olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Once the octopus is cool, cut it into tentacles and marinate in the mixture for at least 30 minutes.

3

Prepare the Shrimp Cream

In a saucepan, add the shrimp and a little bit of water. Cook until the shrimp are pink. Remove from heat and blend with cream until smooth. Season with salt to taste.

4

Grill the Octopus

Preheat the grill to medium-high heat. Grill the marinated octopus for about 3-4 minutes on each side until charred and heated through.

5

Serve

Serve the grilled octopus on a plate with shrimp cream, garnished with Chinese watercress and spice chips.