Gallega-Style Pulpo a la Parrilla (Grilled Octopus)
A traditional Galician recipe from northwest Spain, where tender octopus is grilled over an open flame and served with a squeeze of lemon and a side of garlic sauce.
Ingredients
- ●1 pound pulpo (octopus)fresh or frozen, thawed
- ●2 tablespoons olive oilfor brushing the grill
- ●1 lemonjuiced
- ●3 cloves garlicminced
- ●1 teaspoon smoked paprikaoptional
- ●1/2 teaspoon saltto taste
- ●1/4 teaspoon black pepperto taste
Instructions
- 1
1. Preheat the grill to medium-high heat.
- 2
2. Rinse the octopus and pat it dry with paper towels.
- 3
3. In a small bowl, mix together the lemon juice, garlic, smoked paprika, salt, and black pepper.
- 4
4. Brush the octopus with the olive oil and season with the lemon-garlic mixture.
- 5
5. Grill the octopus for 2-3 minutes per side, or until it's nicely charred and cooked through.
- 6
6. Remove the octopus from the grill and let it rest for a few minutes.
- 7
7. Serve the grilled octopus with a squeeze of lemon and a side of garlic sauce (see below).
- 8
8. To make the garlic sauce, combine 1/2 cup of mayonnaise, 1 tablespoon of lemon juice, and 1 minced garlic clove in a bowl. Mix well and refrigerate until ready to serve.