Charred Spanish Octopus Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

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

2. 2

   Char the Octopus

   Once cooled, clean the octopus and cut into tentacles. Heat olive oil in a grill pan over medium-high heat. Add garlic, paprika, salt, and pepper. Grill the octopus for 3-4 minutes on each side until charred and crispy.

3. 3

   Make the Crispy Rice

   In a saucepan, cook rice according to package instructions. Once cooked, spread it out on a baking sheet and let cool. Heat a little olive oil in a skillet and add the cooled rice, pressing it down to form a crust. Cook until crispy, about 5-7 minutes, then flip and crisp the other side.

4. 4

   Pickle the Mango

   Julienne the mango and mix with rice vinegar. Let it sit for at least 15 minutes to pickle.

5. 5

   Prepare the Coconut Curry Sauce

   In a saucepan, combine coconut milk, curry powder, and salt. Heat over medium heat, whisking until combined and warmed through.

6. 6

   Plate the Dish

   On a plate, place a portion of crispy rice, top with charred octopus, and drizzle with coconut curry sauce. Garnish with pickled mango and fresh cilantro.