Appetizer · Main Course · Mediterranean · Dinner ·

Smoky Spanish Pulpo a la Plancha with Garlic Aioli

Name: Smoky Spanish Pulpo a la Plancha with Garlic Aioli
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: Whole octopus, 1.5 kg; Water, 3 L; Onion, 1 halved; Bay leaves, 2 leaves; Olive oil, 1/4 cup; Smoked paprika, 2 tsp; Cayenne pepper, 1/2 tsp; Lemon juice, Juice of 1 lemon; Garlic cloves, 2 cloves, minced; Egg yolk, 1 yolk; Lemon juice, 1 tbsp; Olive oil, 1/2 cup; Salt, To taste; Olive oil, 1 tbsp; Black pepper, To taste

This traditional Spanish dish features tender grilled octopus, served with a silky garlic aioli that enhances its rich flavors.

4(360 reviews)

·By Ethan Brooks·July 22, 2025

Smoky Spanish Pulpo a la Plancha with Garlic Aioli — Appetizer served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Octopus

For the Marinade

For the Garlic Aioli

For Grilling

Nutrition

Per serving

Calories: 757 kcal
Protein: 50 g
Carbs: 4.08 g
Fat: 49.08 g
Fiber: 0.8 g

Whole recipe

Total

Calories: 3027 kcal
Protein: 200 g
Carbs: 16.3 g
Fat: 196.3 g
Fiber: 3.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Whole octopus 1.5 kg	1350	195	0	15	0
Water 3 L	0	0	0	0	0
Onion 1 halved	20	0.6	4.6	0.1	1
Bay leaves 2 leaves	0	0	0.5	0	0.1
Olive oil 1/4 cup	480	0	0	54	0
Smoked paprika 2 tsp	12	0.6	2.4	0.5	1.5
Cayenne pepper 1/2 tsp	2	0.1	0.3	0.2	0.2
Lemon juice Juice of 1 lemon	12	0.2	4	0.1	0.2
Garlic cloves 2 cloves, minced	9	0.4	2	0	0.1
Egg yolk 1 yolk	55	3	0.6	5	0
Lemon juice 1 tbsp	4	0.1	1.2	0	0.1
Olive oil 1/2 cup	960	0	0	108	0
Salt To taste	0	0	0	0	0
Olive oil 1 tbsp	120	0	0	13.5	0
Black pepper To taste	3	0.1	0.7	0	0.2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Octopus

1
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.
Tip: Make sure the octopus is not overcooked in the boiling phase to prevent toughness.
2
Cool and Slice Octopus
Once cooked, remove the octopus and let it cool slightly before cutting it into tentacles.
3
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

1
Combine Ingredients
In a bowl, combine minced garlic and egg yolk.
2
Emulsify
Slowly whisk in the lemon juice and olive oil until emulsified.
Tip: Use a food processor to achieve a perfectly smooth aioli.
3
Season
Season with salt to taste.

How to Make Smoky Spanish Pulpo a la Plancha with Garlic Aioli

Total time: 3 h 20 min · Yields 4 servings

1
Preheat Grill Pan
Preheat a grill pan over medium-high heat.
2
Grill Octopus Tentacles
Place the marinated octopus tentacles on the grill, brushing with olive oil. Grill each side for approximately 4 minutes until charred.
3
Rest Octopus
Allow the octopus to rest for 5 minutes before serving.