Jul 14 2026
Restaurants›Ola Latin Kitchen›Pulpo Recipe

Pulpo Recipe

Inspired by Ola Latin Kitchen
Time1h 30m
Serves4

Pan Roasted Octopus, Smoked Paprika, Fingerling Potatoes

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Octopus

    In a large pot, bring salted water to a boil. Once boiling, add the octopus and simmer for about 45 minutes or until tender. Remove from water and let cool. Once cooled, cut the tentacles off the body and set aside.

  2. 2

    Cook the Potatoes

    In another pot, bring salted water to a boil. Add the fingerling potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly, then slice them in half lengthwise.

Cooking

  1. 3

    Sear the Octopus

    Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the octopus tentacles and sear for about 3-4 minutes on each side until golden brown and crispy.

  2. 4

    Cook the Potatoes

    In the same skillet, add another 2 tablespoons of olive oil. Add the halved fingerling potatoes cut side down. Season with salt and black pepper. Cook until the cut sides are golden brown, about 5-7 minutes.

  3. 5

    Add Flavor

    Add minced garlic and smoked paprika to the skillet with the potatoes. Stir well to combine and let cook for an additional 2-3 minutes until fragrant.

Finishing Touches

  1. 6

    Combine and Serve

    Add the seared octopus back into the skillet with the potatoes. Squeeze the juice of one lemon over the dish and toss to combine. Garnish with chopped fresh parsley before serving.

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