Pulpo A La Parilla Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Octopus

   In a large pot, bring a salted water to a boil. Add the octopus and cook for about 40-60 minutes, or until tender. Remove from heat, drain, and allow to cool slightly.

2. 2

   Marinate the Octopus

   In a bowl, combine olive oil, minced garlic, lemon juice, sea salt, and ground black pepper. Cut the octopus tentacles into manageable pieces and add them to the marinade. Let marinate for at least 30 minutes.

3. 3

   Prepare the Clam Salsa Coctelera

   Shuck the clams and chop them finely. Combine chopped clams, diced tomato, finely chopped red onion, cilantro, and diced jalapeño in a bowl. Mix well and set aside.

4. 4

   Prepare the Pico de Gallo

   Thinly slice the radishes. Dice the avocado. In a bowl, combine the radish slices, avocado, and chopped dill. Add a pinch of salt and mix gently.

5. 5

   Grill the Octopus

   Preheat the grill to medium-high heat. Grill the marinated octopus pieces for about 3-5 minutes on each side, until nicely charred.

6. 6

   Serve

   Arrange the grilled octopus on a plate and top with clam salsa coctelera. Serve alongside the radish pico de gallo for a refreshing contrast.