Pulpo Recipe

Cooking Instructions

1. 1

   Prepare the Potato Foam

   Peel and chop the potatoes into small pieces. Boil them in salted water until tender, about 15-20 minutes. Drain and blend the potatoes with a splash of olive oil and salt until smooth and creamy. Keep warm.

2. 2

   Cook the Octopus

   If using fresh octopus, tenderize it by freezing it first. Boil the octopus in salted water for about 45 minutes to 1 hour until tender. Once cooked, remove from water and let cool slightly. Cut into tentacles.

3. 3

   Grill the Octopus

   Preheat a grill or grill pan over medium-high heat. Brush the octopus with olive oil and season with salt, pepper, and paprika. Grill the octopus for about 3-4 minutes on each side until charred and heated through.

4. 4

   Prepare the Salad

   Chop the celery sticks and halve the cherry tomatoes. In a bowl, combine celery, cherry tomatoes, sweet piquillo peppers (sliced), and capers. Drizzle with olive oil and season with salt and pepper.

5. 5

   Plate the Dish

   Spoon a generous amount of potato foam onto each plate. Top with grilled octopus, and garnish with the celery and tomato salad. Serve immediately.