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| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Servings |
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Ingredients
- 4 lemons quartered and squeezed
- 3 bay leaves
- 1 large white onion diced
- 1/4 cup(s) kosher salt
- 2 sprigs fresh thyme
- 1 Lb fresh octopus beak removed
- 1 tsp smoked paprika (pimentón)
- 1 Tbsp Seville Spain Extra Virgin Olive Oil
Ingredients
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Rate this recipe!
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Instructions
- Bring a large pot of water (approximately 1 gallon) to a boil.
- Add lemons, bay leaves, diced onion, salt and thyme sprigs.
- Reduce heat, add octopus and cook 45 minutes to 1 hour at a simmer.
- About halfway through boiling the octopus, preheat grill to 350F and prepare an ice bath.
- Remove octopus from boiling water and place in ice bath to cool completely (discard boiling water, herbs and lemons). Octopus should feel tender when poked with a knife.
- Grease grill. Cut octopus into large chunks and grill 4 to 5 minutes per side or until just charred.
- Transfer to a serving plate and sprinkle smoked pimentón over octopus and add sliced olives.
- Drizzle with olive oil and serve while hot.
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