Cookback on: Grilled Pulpo a la Gallega with Lemon-Garlic Aioli

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.