Grilled Octopus

Name: Grilled Octopus
Prep time: 60 min
Yield: 4
Cuisine: Española
Ingredients: 1 kilo octopus, thawed; 1 tablespoon table salt; 1 unit serrano chile; 1 tablespoon pepper, whole; 3 tablespoons extra virgin olive oil; 3 liters water; 2 cloves garlic; 1/2 handfuls bay, leaves; 1/2 onions; paprika, or paprika

Alfredo Martell

An easy and delicious recipe for grilled octopus for the weekend.

Reviewed by Editorial Team of Kiwilimón

Published: 23-11-2012

Preparation

Medium

Bring 2 liters of water to a boil with the bay leaves, half an onion, garlic cloves, salt, pepper, serrano chili. When it reaches a boil, "scare the octopus" by immersing it in boiling water for 4 seconds and then removing it. (This helps prevent the skin from peeling off the octopus meat.) Let it cook for 40 minutes. Turn off the heat and cool the octopus in the cooking liquid. Remove from the water, brush with olive oil, and sprinkle with paprika or pimentón. Place on the grill with white embers for 10 minutes (turning periodically).