Smoky Spanish Pulpo a la Plancha with Garlic Aioli
Delightful grilled octopus with a creamy garlic dip
This traditional Spanish dish features tender grilled octopus, served with a silky garlic aioli that enhances its rich flavors.
- 2 h 30 min
- 4
- Advanced
Ingredients
For the Octopus
For the Marinade
For the Garlic Aioli
For Grilling
Preparation
Marinating the Octopus
Simmer the Octopus
In a large pot, bring the water, onion, and bay leaves to a boil. Add the octopus and simmer for about 1 hour or until tender.
Make sure the octopus is not overcooked in the boiling phase to prevent toughness.
Cool and Slice Octopus
Once cooked, remove the octopus and let it cool slightly before cutting it into tentacles.
Marinate Octopus
In a bowl, mix olive oil, smoked paprika, cayenne pepper, and lemon juice. Marinate the octopus tentacles in this mixture for 30 minutes.
Preparing the Garlic Aioli
Combine Ingredients
In a bowl, combine minced garlic and egg yolk.
Emulsify
Slowly whisk in the lemon juice and olive oil until emulsified.
Use a food processor to achieve a perfectly smooth aioli.
Season
Season with salt to taste.
Cooking Process
Preheat Grill Pan
Preheat a grill pan over medium-high heat.
Grill Octopus Tentacles
Place the marinated octopus tentacles on the grill, brushing with olive oil. Grill each side for approximately 4 minutes until charred.
Rest Octopus
Allow the octopus to rest for 5 minutes before serving.
Plating & Serving
Smoky Spanish Pulpo a la Plancha with Garlic Aioli
Smoky Spanish Pulpo a la Plancha with Garlic Aioli
Plating & Serving
Arrange the charred octopus tentacles elegantly on a serving platter and nestle a small bowl of garlic aioli alongside for dipping.