Charred Spanish Octopus Recipe

Cooking Instructions

1. 1

   Preparing 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 the pot and let cool.

2. 2

   Marinating the Octopus

   Once cooled, cut the octopus into smaller pieces. In a bowl, mix 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, and black pepper. Add the octopus pieces and marinate for at least 30 minutes.

3. 3

   Preparing the Jicama

   While the octopus is marinating, peel and compress the jicama using a sous-vide method or by pressing it between weights. Cut it into thin slices.

4. 4

   Grilling the Octopus

   Preheat the grill to high heat. Brush the grill grates with remaining olive oil. Grill the marinated octopus pieces for about 3-4 minutes on each side until charred.

5. 5

   Preparing the Tomatillo Salsa

   Finely chop the tomatillo verde and mix with chopped cilantro, a pinch of salt, and a drizzle of olive oil to create a fresh salsa.

6. 6

   Plating

   On a serving plate, arrange the compressed jicama slices. Top with the charred octopus and drizzle with tomatillo salsa. Garnish with additional cilantro if desired.