| Prep: 45 mins | Cook: 90 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 296 | 13g | 2g | 32g |
| sugars | fibre | protein | salt |
| 2g | 4g | 24g | 1.8g |
Why I Love Spanish Grilled Octopus
Embarking on an adventure to prepare the delightful Spanish delicacy, Grilled Octopus, you find yourself wrapped in the beautiful amalgamation of Mediterranean textures and flavors. Inspired by culinary wizards like Jose Andres, the heart beats a bit faster, as this recipe takes you far from the Colorado mountains, only to remind you of its homely warmth.
A Heart for Seafood
Coming from the trout-rich Rockies and mastering the art of cooking game meat and trout dishes, Gordon and I have always been adventurous, exploring with different kinds of meats. The Grilled Octopus recipe, however, holds a particularly special place in our gastronomical journey.
The octopus, sourced directly from the Atlantic, is firm yet tender, with its unique texture setting it apart from the traditional meat dishes. The conversation around the table always takes a turn towards the sea when we bring out this dish, recounting our favorite coastal adventures. There’s something about tasting the salty sea on your tongue in the middle of the Rockies that brings me a sense of joy and contentment.
Perfect Companions
Every spectacular dish needs a perfect companion, and the Grilled Octopus is no exception. Infused with the sharp tang of lemon juice, the subtle smokiness of Spanish paprika, and heightening hints of fresh parsley, the octopus elegantly combines with a side dish of boiled potatoes. This hearty dish pairs marvelously with a glass of crisp, white wine or an iced pitcher of Calimocho , adding to the Spanish dining experience.
Having a similar vibe, this grilled octopus recipe often reminds me of Pulpo a la Gallega, another classic Spanish octopus dish. Its simplicity, coupled with a profound flavor profile, makes it versatile enough to be served up as a light lunch or as a luxurious dinner main.
So whether you are reminiscing about your last seaside vacation or merely yearning for the distinctive flavors of the Mediterranean seascape, this Grilled Octopus recipe will transport your senses there in a heartbeat!
What You’ll Need
- 2 pounds of octopus
- 1/2 cup of extra virgin olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of Spanish paprika
- Juice of 1 lemon
- 2 tablespoons of chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
- 6 boiled potatoes
Method
Step One
Begin by preparing the octopus. Ensure it is clean, then blanch it in a large pot of salted, boiling water for about 1 minute. Once blanched, remove the octopus and let it cool.
Step Two
In a large dish, prepare the marinade by combining the extra virgin olive oil, minced garlic, Spanish paprika, lemon juice, and freshly chopped parsley. Season it with kosher salt and ground black pepper according to your tasting preferences.
Step Three
Once the octopus has cooled, cut it into large pieces and add it to the marinade. Ensure each piece is well coated, then cover the dish and let the octopus marinate in the refrigerator for at least 2 hours, or overnight for best results.
Step Four
Preheat your grill to a medium-high heat. Once heated, remove the octopus from the marinade, shaking off any excess and grill it for about 4-5 minutes each side, until it’s charred and tender.
Step Five
While the octopus is grilling, slice the boiled potatoes and place them on a serving platter. Once the octopus is done, place it on top of the potatoes.
Step Six
Serve the grilled octopus warm, with the leftover marinade drizzled over the top for added flavour. Enjoy your homemade Grilled Octopus.
