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Try SavoraGrilled Spanish Octopus with Smoked Paprika Potatoes
This grilled octopus recipe is inspired by the classic Spanish Pulpo a la Gallega, but with a smoky twist. Tender octopus is paired with creamy potatoes and a generous sprinkle of smoked paprika for a dish that's both comforting and flavorful. Grilling the octopus adds a delightful char that elevates the dish to a new level.
Ingredients
- Octopus1.5 lbs
- Small red potatoes1.5 lbs
- Smoked paprika2 tbsp
- Olive oil1/4 cup
- Garlic cloves3
- Lemon1
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh parsley1/4 cup
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Learn MoreMethod
Prepare the octopus: If using fresh octopus, clean it thoroughly. If using frozen, thaw it completely.
Tenderize the octopus: Place the octopus in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the octopus is tender. A fork should easily pierce the thickest part of the tentacle.
Cook the potatoes: While the octopus is simmering, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
Prepare the grill: Preheat your grill to medium-high heat.
Grill the octopus: Lightly brush the octopus with olive oil. Grill for 2-3 minutes per side, or until slightly charred and crispy.
Prepare the potatoes: While the octopus is grilling, gently smash the cooked potatoes with a fork or potato masher. In a bowl, toss the potatoes with olive oil, minced garlic, smoked paprika, salt, and pepper.
Assemble and serve: Arrange the smashed potatoes on a platter. Top with the grilled octopus. Squeeze fresh lemon juice over the octopus and potatoes. Garnish with chopped fresh parsley. Serve immediately.
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