Pulpo A La Parrilla Recipe

Tenderize and Poach

Rinse the cleaned octopus under cold water. In a large pot combine water (1500 ml), white wine (200 ml), crushed garlic cloves, bay leaves and 1 tbs kosher salt. Bring to a gentle simmer. Holding the octopus by the head, dip the tentacles into the simmering liquid three times (this helps curl the ends), then fully submerge. Maintain a gentle simmer — not a rolling boil — and cook until the octopus is tender when pierced with a skewer, about 40–60 minutes depending on size (for a 1 kg octopus expect ~45 minutes). Remove from heat and let cool in the cooking liquid for 20 minutes to retain moisture.

Season and Rest

Remove the octopus from the liquid and pat dry thoroughly with paper towels. Sprinkle with remaining 0.5 tbs kosher salt, smoked paprika, freshly ground black pepper and lemon juice. Drizzle 2 tbs olive oil over the octopus and let rest at room temperature for 10 minutes while you prepare the grill and other components.

Grill

Preheat a grill or grill pan to medium-high (about 230–260°C / 450–500°F). Brush the grill grates with oil to prevent sticking. Cut the octopus into serving pieces (separate the tentacles and cut the head into 2–4 pieces). Brush pieces lightly with remaining olive oil and place on the hot grill. Grill 2–3 minutes per side until char marks form and edges caramelize. Remove to a platter and rest 3–5 minutes before serving.

While the octopus poaches, place the baby potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until just tender, 12–15 minutes. Drain and let steam-dry for 2 minutes.

In a large sauté pan over medium-high heat melt butter with 1 tbs olive oil. Add the drained potatoes cut-side down and cook without moving for 3–4 minutes until golden and crisp. Toss and continue to sauté for another 4–5 minutes until evenly browned. Add minced garlic in the last minute and cook until fragrant. Season with 1 tsp salt and 0.5 tsp black pepper. Stir in chopped parsley and remove from heat; keep warm.

Slice zucchini into 1/2-inch rounds and red bell pepper into wide strips. Toss zucchini, pepper and trimmed asparagus with 2 tbs olive oil, 0.5 tsp sea salt and 0.25 tsp black pepper.

Grill the vegetables on the preheated grill (or use a grill pan) in a single layer: bell pepper and asparagus first, 3–4 minutes per side, zucchini 2–3 minutes per side, until tender and charred. Alternatively, roast on a sheet pan at 220°C (425°F) for 10–12 minutes. Keep warm.

Make the glace: in a small saucepan combine balsamic vinegar (150 ml), brown sugar and honey. Bring to a simmer over medium heat and reduce until slightly syrupy and coats the back of a spoon, about 10–12 minutes. Watch closely; do not over-reduce. Remove from heat and whisk in 1 tbs extra-virgin olive oil. Taste and adjust sweetness or acidity if needed.

To plate: arrange a portion of sautéed potatoes and seasonal vegetables on each plate. Place grilled octopus pieces atop or beside the vegetables. Drizzle balsamic glace sparingly over the octopus and vegetables (reserve some to serve). Finish with a squeeze of lemon over the octopus and an extra drizzle of olive oil if desired. Serve immediately with lemon wedges on the side.