Grilled Spanish Octopus Recipe
Haricot Vert, Potatoes, Olives, Red Onion, Crispy Capers, Lemon
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Ingredients
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Main Ingredients
Crispy Capers
Seasoning
Method
Preparation of Octopus
- 1
Clean the Octopus
If not pre-cleaned, rinse the octopus under cold water, removing any ink sacs and beak. Pat dry with paper towels.
- 2
Cook the Octopus
In a large pot, bring water to a boil. Add salt and the octopus. Boil for 30-40 minutes until tender. Remove and let cool.
- 3
Marinate the Octopus
Once cooled, cut the tentacles and marinate them in olive oil, smoked paprika, garlic powder, salt, and black pepper for at least 30 minutes.
Crispy Capers
- 4
Cooking Potatoes and Haricot Vert
- 5
Boil Potatoes
Peel and cut the potatoes into small cubes. Boil in salted water for about 10-15 minutes or until tender. Drain and set aside.
- 6
Blanch Haricot Vert
In the same pot of boiling water, add haricot vert and blanch for 3-4 minutes until bright green. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
Grill Octopus
- 7
Preheat Grill
Preheat your grill to medium-high heat.
- 8
