Jul 17 2026
Restaurants›Mateo Bar de Tapas›Pulpo Recipe

Pulpo Recipe

Inspired by Mateo Bar de Tapas
Time1h 30m
Serves4

Octopus, oven dried tomatoes, salsa verde, marble potatoes, Coquillo aioli, espelette oil, micro basil

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Salsa Verde

Coquillo Aioli

Finishing Touches

Method

Preparation

  1. 1

    Prepare the Octopus

    Bring a large pot of salted water to a boil. Add the octopus and simmer for about 30-40 minutes until tender. Remove and let it cool before slicing.

  2. 2

    Cook the Marble Potatoes

    Boil the marble potatoes in salted water until fork-tender, about 15-20 minutes. Drain and set aside.

  3. 3

    Make the Salsa Verde

    In a blender, combine parsley, basil, capers, garlic, olive oil, and lemon juice. Blend until smooth and adjust seasoning if necessary.

  4. 4

    Prepare the Coquillo Aioli

    Mix mayonnaise, minced garlic, chopped Coquillo peppers, lemon juice, and salt in a bowl until well combined.

Assembly

  1. 5

    Plate the Dish

    On a serving plate, arrange the sliced octopus, boiled marble potatoes, and oven-dried tomatoes. Drizzle with salsa verde and Coquillo aioli. Finish with a drizzle of espelette oil and garnish with micro basil.

More from Mateo Bar de Tapas