Pulpo - Gf Recipe

Prepare poaching liquid

In a large pot, combine 3 liters of water, bay leaves, peppercorns and 1 tablespoon coarse salt. Bring to a gentle simmer (not a rolling boil).

Tenderize and poach octopus

If using fresh octopus, freeze then thaw or tenderize by massaging. Dip the octopus three times by plunging the tentacles into simmering water to curl them, then submerge fully. Reduce heat to a low simmer, cover partially, and poach for 45–60 minutes until a skewer or small knife slides easily into the thickest part of a tentacle (time depends on size). Keep pot at a gentle simmer; do not boil vigorously to avoid toughening.

Cook fingerling potatoes

While the octopus cooks, place fingerling potatoes in a second pot, cover with about 1 liter water, add 1 teaspoon salt, bring to a boil and simmer 12–15 minutes until tender when pierced. Drain and let cool slightly, then cut in half lengthwise.

Cool octopus

When octopus is tender, remove from poaching liquid and let rest on a rimmed tray until cool enough to handle. Reserve 1/4 cup of the poaching liquid and strain it for use in salsa or chickpea dressing if desired. Chop the tentacles into 2–3 cm pieces and the head into bite-sized pieces.

In a medium bowl combine drained chickpeas, finely diced red onion and chopped parsley. Add 1 tablespoon fresh lemon juice, 2 tablespoons Spanish olive oil and 1/2 teaspoon smoked paprika. Season with salt and black pepper to taste and toss gently to combine. If the salad seems dry, add 1–2 tablespoons of the reserved poaching liquid. Keep chilled or at cool room temperature until plating.

Make salsa verde

In a food processor or blender, combine packed parsley, cilantro (if using), capers, garlic cloves, 1 anchovy (optional), 2 tablespoons lemon juice and 1 teaspoon red wine vinegar. Pulse while slowly streaming in 1/2 cup Spanish olive oil until emulsified but still slightly chunky. Taste and adjust salt, acid or oil. If you reserved poaching liquid, 1 tablespoon can be added to loosen and add flavor.

Char or sear octopus (optional but recommended)

Heat a heavy skillet or grill pan over high heat until very hot. Lightly pat octopus pieces dry. Add a tablespoon of olive oil to the pan and sear octopus in batches 1–2 minutes per side until edges caramelize and develop color. This step intensifies flavor and gives a slight crispness. Return all pieces to a bowl when done.

Assemble the dish: On a serving platter or individual plates, make a bed of the chickpea salad. Arrange halved fingerling potatoes and the seared (or poached) octopus pieces on top. Spoon 2–3 tablespoons of salsa verde over the octopus and potatoes. Sprinkle 1/2 teaspoon smoked paprika across the dish and dot with the remaining capers if desired. Finish with a drizzle of 2 tablespoons good Spanish olive oil and a pinch of flaky sea salt.

Serve: Serve warm or at room temperature. Provide lemon wedges on the side if extra brightness is desired.