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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Grilled Pulpo with Pimentón and Olives (Octopus) Recipe

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This recipe for Grilled Pulpo with Pimentón and Olives (Octopus) is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lemons, quartered and squeezed
3 bay leaves
1 large white onion, diced
1/4 cup(s) kosher salt
2 sprigs of fresh thyme
1 Lb fresh octopus, beak removed
1 Tsp smoked paprika (pimentón)
1/3 cup(s) sliced green olives
1 Tbsp Seville Spain Extra Virgin Olive Oil
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour and 10 minutes

 

 

 

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