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–+ servings
H-E-B Pulpo

Grilled Pulpo with Pimentón and Olives (Octopus)

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!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Entrées
Servings 6

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

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.
Keyword Chef Scott Tompkins, cooking connection, H-E-B, H-E-B Cooking Connection, HEB, HEB Cooking Connection, octopus, paprika, Pulpo
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