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Spanish Grilled Octopus (Pulpo a la Parrilla)

A classic Spanish preparation featuring a two-step cooking method. The octopus is first gently simmered with aromatics until exceptionally tender, then finished on a screaming hot grill for a delightfully charred exterior. Finished with exceptional olive oil, smoked paprika, and flaky sea salt.

Spanish Grilled Octopus (Pulpo a la Parrilla)
Prep 15 min Cook 70 min Total 115 min Level Intermediate
Serves 4

Ingredients

Octopus & Simmering Liquid

  • 2.5 lbs Whole octopus — cleaned, beak and eyes removed (frozen and thawed yields the most tender results)
  • 4 quarts Water — enough to cover the octopus
  • 1 whole Yellow onion — halved, peel left on
  • 4 cloves Garlic — smashed
  • 2 whole Bay leaves — dried
  • 1 tablespoon Black peppercorns — whole
  • 1 cup Dry white wine (optional) — such as Albariño or Pinot Grigio
  • 1 whole Lemon — halved

Grilling & Garnish

  • 0.25 cup Extra virgin olive oil — highest quality available, plus extra for brushing
  • 1 teaspoon Smoked sweet paprika (Pimentón de la Vera dulce) — use half sweet, half hot if a kick is desired
  • 1 tablespoon Flaky sea salt — such as Maldon
  • 2 tablespoons Fresh parsley (optional) — chopped, for garnish
  • 4 pieces Lemon wedges — for serving

Instructions

  1. In a large stockpot, combine the water, onion, garlic, bay leaves, peppercorns, white wine, and the squeezed halves of the lemon. Bring to a rolling boil over high heat.

    ~15 min
    Using a flavorful broth penetrates the octopus slightly, but its main job is to provide a gentle, aromatic cooking environment.

  2. Once the liquid is boiling, grab the octopus by the head using tongs. Dip the tentacles into the boiling water for 3 seconds, then lift it out. Repeat this dipping process 3 times. On the fourth dip, fully submerge the octopus.

    ~2 min
    This traditional technique, called 'scaring' the octopus, curls the tentacles beautifully and helps prevent the skin from tearing during the simmer.

  3. Reduce the heat to medium-low, cover the pot, and gently simmer the octopus until it is tender. A sharp knife or skewer should pierce the thickest part of the tentacles with little to no resistance.

    ~50 min
    Simmer time can range from 45 to 60 minutes depending on the exact size and whether the octopus was previously frozen.

  4. Remove the pot from the heat and allow the octopus to rest in the cooking liquid for 30 minutes. This helps the octopus retain its moisture and gelatinous texture.

    ~30 min
    Do not skip the resting step; cooling it in its own liquid is the secret to exceptionally succulent meat.

  5. Remove the octopus from the liquid and pat it completely dry with paper towels. Cut the tentacles away from the head into individual legs. Discard the head or save for another use.

    ~5 min
    The octopus must be completely dry to achieve a good sear on the grill rather than steaming.

  6. Preheat your grill or a cast-iron grill pan to high heat (450°F - 500°F). Lightly brush the octopus tentacles with olive oil.

    ~10 min
    Make sure the grates are very clean and lightly oiled to prevent sticking.

  7. Grill the tentacles for 3-4 minutes per side until they develop a deep char and crispy exterior. Because the octopus is already cooked, you are only looking for a crust.

    ~8 min
    Watch carefully to prevent burning, but don't be afraid of a heavy char—it provides the signature flavor.

  8. Transfer the grilled tentacles to a cutting board. Chop into 1-inch bite-sized pieces, or leave whole for a more dramatic presentation.

    ~2 min

  9. Arrange on a serving platter. Generously drizzle with the high-quality extra virgin olive oil. Dust evenly with the smoked paprika, sprinkle with flaky sea salt, and garnish with fresh parsley. Serve immediately with lemon wedges.

    ~3 min
    The quality of the olive oil and paprika make or break this dish; use the best you have.
Nutrition
280
Calories
34
Protein (g)
6
Carbs (g)
14
Fat (g)
2
Sat. Fat (g)
1
Fiber (g)
1
Sugar (g)
650
Sodium (mg)
105
Cholesterol (mg)
Equipment
  • Large stockpot
  • Tongs
  • Outdoor grill or grill pan
  • Chef's knife
  • Cutting board
Tips & Storage
  • Buying a previously frozen octopus (or freezing a fresh one for 24-48 hours and then thawing) breaks down the muscle fibers and ensures a much more tender result.
  • For an authentic Galician presentation, serve the sliced octopus over a bed of warm, thinly sliced boiled potatoes.
  • Do not salt the simmering water heavily, as octopus naturally contains a fair amount of sodium.
  • Storage: Store leftover grilled octopus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little olive oil, though it is also excellent served cold in a salad.
Tags
charred dairy_free dinner party galician gluten_free grilled high protein impressive low carb low_carb mediterranean nut_free octopus paleo seafood smoky spanish summer tapas tender two-step cooking whole30

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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