Pulpo Recipe
"El Rey" Grilled Spanish octopus with smoked paprika potato puree
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Ingredients
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Ingredients for Pulpo
Method
Cooking Instructions
- 1
Prepare the Octopus
In a large pot of boiling salted water, add the octopus and cook for about 45 minutes or until tender. Remove from water and let cool.
- 2
Grill the Octopus
Preheat your grill to medium-high heat. Once the octopus is cool, brush it with olive oil, sprinkle with smoked paprika, salt, and black pepper. Grill for about 3-4 minutes on each side until charred and heated through.
- 3
Make the Potato Puree
While the octopus is grilling, peel and chop the potatoes. Boil them in salted water until soft, about 15-20 minutes. Drain and mash the potatoes. In a saucepan, melt the butter, then stir in the cream and smoked paprika. Combine with the mashed potatoes, mixing until smooth. Season with salt and pepper to taste.
- 4
Serve
Slice the grilled octopus into pieces and serve it over a bed of smoked paprika potato puree. Squeeze fresh lemon juice over the top before serving.
