Spanish Grilled Galician Octopus

Introduction

Galician-style octopus is a Spanish delicacy, especially when grilled to perfection. With a smoky paprika butter marinade, this recipe brings out the best in tender octopus, searing it on the high-heat center grill grate of the Arteflame before finishing to perfection on the flat griddle. The result? A beautifully crispy outside with a juicy, flavorful inside. Let’s dive into making this incredible dish!

Ingredients

• 2 lbs octopus tentacles (pre-cooked)
• 3 tbsp unsalted butter (melted)
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Chopped fresh parsley (for garnish)
• Flaky sea salt (for finishing)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood on top of the napkins.
4. Light the paper and allow the grill to heat for about 20 minutes.

Step 2: Prepare the marinade

1. Melt the butter in a small bowl.
2. Mix it with smoked paprika, garlic powder, sea salt, black pepper, and lemon juice.
3. Brush the marinade generously over the octopus tentacles.

Step 3: Sear the octopus

1. Place the octopus tentacles on the center grill grate.
2. Sear for about 1-2 minutes per side to lock in juices.

Step 4: Finish cooking on the flat griddle

1. Move the tentacles to the flat griddle surrounding the center grill grate.
2. Cook for another 4-5 minutes, turning occasionally for even crispiness.

Step 5: Serve and garnish

1. Remove the octopus from the grill when it reaches your desired doneness.
2. Sprinkle with flaky sea salt and garnish with fresh parsley.
3. Serve immediately and enjoy!

Tips

• Use pre-cooked octopus to save time and ensure tenderness.
• Let the grilled octopus rest for a couple of minutes before serving.
• Experiment with different levels of smoked paprika for extra flavor depth.

Variations

• Spicy Chorizo Octopus: Add diced grilled Spanish chorizo for a smoky and spicy bite.
• Citrus Herb Octopus: Replace paprika with zest of lemon and finely chopped thyme for a fresh taste.
• Garlic Butter Octopus: Enhance the marinade with minced garlic and extra butter for a rich flavor.
• Red Wine Octopus: Marinate in red wine before grilling for a deep and bold flavor profile.
• Smoky Chipotle Octopus: Swap smoked paprika for chipotle powder for a hint of heat and smokiness.

Conclusion

This Spanish-inspired grilled Galician octopus is crispy, tender, and bursting with flavor. By using the Arteflame grill’s high heat and griddle surface, you achieve the perfect balance of sear and doneness every time. Try this recipe and impress your guests with an authentic taste of Spain.

Best pairings

• Spanish Rioja wine: A bold red wine complements smoky grilled octopus flavors.
• Grilled Padron Peppers: A simple charred pepper side dish pairs beautifully.
• Crusty Bread: Dip in olive oil or extra butter for a perfect companion.
• Patatas Bravas: Classic Spanish crispy potatoes add an authentic touch.