Grilled Pulpo with Pimentón and Olives (Octopus)
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Grilled Pulpo with Pimentón and Olives (Octopus)
Course Seafood
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 1 h 10 m
Servings
People
Course Seafood
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 1 h 10 m
Servings
People
Instructions
  1. Bring a large pot of water (approximately 1 gallon) to a boil.
  2. Add lemons, bay leaves, diced onion, salt and thyme sprigs.
  3. Reduce heat, add octopus and cook 45 minutes to 1 hour at a simmer.
  4. About halfway through boiling the octopus, preheat grill to 350˚F and prepare an ice bath.
  5. Remove octopus from boiling water and place in ice bath to cool completely (discard boiling water, herbs and lemons). Octopus should feel tender when poked with a knife.
  6. Grease grill. Cut octopus into large chunks and grill 4 to 5 minutes per side or until just charred.
  7. Transfer to a serving plate and sprinkle smoked pimentón over octopus and add sliced olives.
  8. Drizzle with olive oil and serve while hot.
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