Grilled Spanish Octopus Recipe
Recipe information
Make Grilled Spanish Octopus in just 1h 30m. Chorizo Vinaigrette, Toasted Hazelnuts
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
For the Grilled Spanish Octopus
Directions
1. Prepare the Octopus
In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes until tender. Remove the octopus from the pot and let it cool.
2. Marinate
Once cooled, cut the tentacles into 2-3 pieces. In a bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper. Toss the octopus pieces in the marinade and let it sit for at least 30 minutes.
3. Make Chorizo Vinaigrette
In a skillet over medium heat, add diced chorizo and cook until browned and crispy. Remove excess fat, leaving about 1 tablespoon in the skillet. Add minced garlic and smoked paprika, cooking for another minute. Remove from heat and stir in red wine vinegar and olive oil. Season with salt and black pepper.
4. Toast Hazelnuts
Preheat the oven to 180°C (350°F). Spread hazelnuts on a baking sheet and toast for about 10-12 minutes until golden and fragrant. Allow to cool slightly, then chop coarsely.
5. Grill the Octopus
Preheat the grill to high heat. Grill the marinated octopus for about 2-3 minutes on each side until charred and heated through.
6. Serve
Plate the grilled octopus, drizzle with chorizo vinaigrette, and sprinkle with toasted hazelnuts. Enjoy!
Local Coupons
No local coupons found for this recipe's ingredients.