Jul 14 2026
Restaurants›Oystercatchers›Charred Octopus A La Gallega Recipe

Charred Octopus A La Gallega Recipe

Inspired by Oystercatchers
Time2h
Serves4

Spanish Octopus, Papas Brava, Grilled Tomato, and Charcoal Mousse

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Ingredients

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Octopus

Papas Brava

Grilled Tomato

Charcoal Mousse

Method

Prepare Octopus

  1. 1

    Cook the Octopus

    In a large pot, bring salted water to a boil. Add the octopus, garlic, and bay leaves. Reduce the heat and simmer for 45-60 minutes until tender. Drain and let cool.

  2. 2

    Char the Octopus

    Once cooled, heat a grill or grill pan over high heat. Brush the octopus with olive oil and sprinkle with smoked paprika and salt. Grill for 3-4 minutes on each side until charred.

Prepare Papas Brava

  1. 3

    Fry the Potatoes

    Peel and cube the potatoes. Heat olive oil in a frying pan over medium heat. Fry the potatoes until golden brown and crispy, about 15-20 minutes. Drain on paper towels and season with garlic powder, smoked paprika, and salt.

  2. 4

    Serve with Aioli

    Serve the fried potatoes with aioli on the side.

Grill Tomatoes

  1. 5

    Prepare Tomatoes

    Cut tomatoes in half and brush with olive oil and sprinkle with salt. Grill on medium heat for about 5-7 minutes until slightly charred.

Make Charcoal Mousse

  1. 6

    Blend Ingredients

    In a bowl, combine heavy cream, cream cheese, activated charcoal, and salt. Whip until fluffy and well combined.

  2. 7

    Chill

    Transfer the mousse to a serving dish and chill in the refrigerator for at least 30 minutes before serving.

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