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Grilled Pulpo a la Gallega with Lemon-Garlic Aioli
Grilled Pulpo a la Gallega with Lemon-Garlic Aioli
Classic DishPulpo a la Gallega
Prep: 20 min • Cook: 15 min. Char-grilled octopus tentacles deliver a smoky, slightly crisp exterior while remaining tender inside; finished Galician-style with boiled potato rounds, a drizzle of extra-virgin olive oil and a generous dusting of pimentón de la Vera. A bright lemon-garlic aioli brings acidity and creaminess to balance the smoky flavors for a modern take on Pulpo a la Gallega.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 4
Instructions
Prepare and tenderize octopus
- 1If using a frozen octopus, fully defrost and rinse under cold water; trim any tough tips.
- 2Bring a large pot of water to a rolling boil with 1 tbsp coarse sea salt; optionally add a bay leaf for aroma.
- 3Dip the octopus three times into the boiling water (to curl the tentacles), then fully submerge and simmer gently for 30–40 minutes until tender when pierced with a knife.
- 4Remove the octopus and let rest in its cooking liquid for 10 minutes, then cut into 1–2 inch thick pieces or separate tentacles.
Cook potatoes
- 1While the octopus simmers, boil the potato rounds in salted water until tender, about 10–12 minutes depending on thickness.
- 2Drain potatoes and keep warm; arrange on serving plates just before plating the octopus.
Grill and finish octopus
- 1Preheat a grill pan or outdoor grill to high heat and brush grates with a little olive oil to prevent sticking.
- 2Brush octopus pieces lightly with 1–2 tbsp olive oil and place on the hot grill; char for 1–2 minutes per side until slightly crisp and smoky.
- 3Remove grilled octopus and arrange over the warm potato rounds; drizzle with extra-virgin olive oil and sprinkle smoked paprika and chopped parsley.
Make lemon-garlic aioli
- 1In a mortar or bowl, crush garlic with a pinch of salt until a smooth paste forms; transfer to a bowl with the egg yolk and lemon juice.
- 2Whisk the yolk and garlic while slowly streaming in the 5 1/8 fl oz olive oil to create an emulsion; season with salt and adjust lemon to taste.
- 3If the aioli is too thick, thin with a teaspoon of warm water; refrigerate until ready to serve.
To serve
- 1Spoon a little aioli alongside or under the octopus and potatoes; finish with an extra drizzle of olive oil, a squeeze of lemon, and a final dusting of smoked paprika.
- 2Serve immediately while hot, with crusty bread and lemon wedges on the side.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 35 g
- Fat
- 38 g
- Carbs
- 13 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 35 g |
| Fat | 38 g |
| Carbs | 13 g |
Tips
- Freeze and thaw octopus once to help tenderize fibers before cooking for more tender meat.
- Char octopus quickly on high heat to get smoke and crispness without drying the interior.
- Serve on warm plates and add paprika last to preserve its bright smoky aroma and color.
