Grilled Pulpo with Pimentón and Olives (Octopus)

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Grilled Pulpo with Pimentón and Olives (Octopus)

Serving Size


15 minutes


55 minutes

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Take the mystery out of preparing octopus. It’s delicious, easy to do and affordable! My friends at H-E-B Cooking Connection shared this fantastic recipe for serving up during the holidays!


  • 4 lemons  quartered and squeezed
  • 3 bay leaves
  • 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

Recipe Info

  1. Bring a large pot of water (approximately 1 gallon) to a boil.
  2. Add lemons, bay leaves, diced onion, salt and thyme sprigs.
  3. Reduce heat, add octopus and cook 45 minutes to 1 hour at a simmer.
  4. About halfway through boiling the octopus, preheat grill to 350F and prepare an ice bath.
  5. 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.
  6. Grease grill. Cut octopus into large chunks and grill 4 to 5 minutes per side or until just charred.
  7. Transfer to a serving plate and sprinkle smoked pimentón over octopus and add sliced olives.
  8. Drizzle with olive oil and serve while hot.

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