Pulpo a la Parrilla |RDGrillmaster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a high smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Regular paprika is less expensive and still adds flavor.

sea salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Table salt is more economical and widely available.

chili flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Black pepper is a common substitute for heat.

Boil the octopus in salted water with bay leaves until tender, about 45-60 minutes.

Remove the octopus and let it cool slightly before slicing into manageable pieces.

In a bowl, mix flour, smoked paprika, and salt for the coating.

Dredge the octopus pieces in the flour mixture until well coated.

Heat olive oil in a skillet over medium-high heat until shimmering.

Fry the coated octopus pieces until golden and crispy, about 3-4 minutes per side.

Remove the octopus and drain on paper towels to remove excess oil.

In the same skillet, add sliced potatoes and fry until golden and crispy, about 5-7 minutes.

Season the potatoes with salt and black pepper to taste.

Plate the crispy octopus alongside the fried potatoes.

Garnish with chopped parsley and a sprinkle of chili flakes.

Serve with lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens