Restaurants›RPM Italian›Grilled Spanish Octopus Recipe

Grilled Spanish Octopus Recipe

Name: RPM Italians Grilled Spanish Octopus Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg Spanish octopus; 4 tbs Olive oil; 3 cloves Garlic cloves, minced; 2 tbs Lemon juice; to taste Salt; to taste Black pepper

Inspired by RPM Italian

Time1h 30m

Serves4

Chorizo Vinaigrette, Toasted Hazelnuts

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Ingredients

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Method

Directions

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.

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.

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.

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.

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.

Serve

Plate the grilled octopus, drizzle with chorizo vinaigrette, and sprinkle with toasted hazelnuts. Enjoy!