Pulpo A La Plancha Recipe
Grilled seasoned octopus, herbed bean salad, creamy cilantro aioli
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Ingredients
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Octopus
Herbed Bean Salad
Creamy Cilantro Aioli
Method
Preparing the Octopus
- 1
Cleaning the Octopus
Rinse the octopus thoroughly under cold water to remove any sand or debris. Pat dry with a paper towel.
- 2
Cooking the Octopus
In a large pot, bring salted water to a boil. Add the octopus and reduce heat to simmer. Cook for 45 minutes, or until tender. Remove octopus from pot and let cool.
- 3
Grilling the Octopus
Once cool, cut the octopus into manageable pieces (tentacles). Preheat a grill or grill pan over medium-high heat. In a bowl, mix olive oil, smoked paprika, garlic powder, salt, black pepper, and lemon juice. Brush the octopus pieces with the mixture and grill for about 3-4 minutes on each side until charred.
Making the Herbed Bean Salad
- 4
Preparing the Ingredients
Drain and rinse the canned chickpeas and black beans. Halve the cherry tomatoes. Finely chop the red onion, parsley, and cilantro.
- 5
Mixing the Salad
In a large bowl, combine chickpeas, black beans, cherry tomatoes, red onion, parsley, and cilantro. Drizzle with olive oil and red wine vinegar, then season with salt and black pepper. Toss gently to combine.
Making the Creamy Cilantro Aioli
- 6
Blending the Aioli
In a food processor, combine mayonnaise, fresh cilantro, garlic cloves, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Plating
- 7
Serving the Dish
On a serving plate, arrange the grilled octopus pieces. Top with a generous scoop of herbed bean salad and a side of cilantro aioli. Serve immediately.