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Pulpo a la Parrilla

Serves 4 Entree gluten-free, dairy-free, seafood, Fish

Pulpo a la Parrilla

Pulpo a la Parrilla, a modern twist on traditional port fare, brings the sea's bounty to the heart of Argentina's grill culture. This dish, born from the bustling docks where sailors once swapped tales over hearty meals, now finds its place in contemporary parrillas, offering a taste of the ocean amidst the sizzle of the grill. Once a staple for the coastal towns, it has become a favorite for those seeking something beyond the usual beef cuts.

Enjoy the tender, smoky octopus kissed by the grill and enhanced with olive oil, paprika, salt, and lemon, offering a profound depth of flavor while highlighting the vibrant notes of the sea.

Ingredients

  • 1 kg (2.2 lb)octopus
  • olive oilto brush
  • to finishpaprika
  • to tastesalt
  • lemon — to serve

Method

  1. Start by placing the 1 kg (2.2 lb) octopus in a large pot and cover it with water. Bring the water to a gentle simmer over medium heat. Allow the octopus to cook until a knife easily slips into the thickest part of the tentacles, which may take 40 minutes or more. Once tender, remove the octopus from the pot and let it cool until it can be handled comfortably.
  2. Once the octopus is cool, cut it into manageable pieces, typically separating the tentacles from the body. This will allow for even grilling and a more appealing presentation. Pat the pieces dry with a paper towel to ensure they char nicely on the grill.
  3. Preheat your grill to high heat. Brush each piece of octopus generously with olive oil to prevent sticking and to encourage a good char. Place the pieces on the grill, leaving space between them to allow the heat to circulate.
  4. Grill the octopus hard until it is charred in spots, turning occasionally to ensure even cooking. The charred spots should be a deep brown, almost black, which adds a smoky flavor to the dish. This step should only take a few minutes per side, as the octopus is already cooked through.
  5. Once the octopus is grilled to your liking, remove it from the grill and immediately sprinkle it with paprika and salt to taste. Squeeze fresh lemon juice over the top to add brightness and balance the smoky flavors.
  6. Serve the pulpo a la parrilla warm, arranging it on a platter. A simple potato salad on the side is a traditional and welcome accompaniment, providing a creamy contrast to the charred octopus.