Recipe Grilled Octopus with Garlic Sauce
Fans of seafood and Galician octopus will love this wonderful Mediterranean recipe.
Enjoy!
Method
Peel the cloves of garlic and chop finely.
Place in a pot with a generous amount of olive oil, a sprig of thyme, another of rosemary, and the potatoes, and cook at a medium-low heat until the potatoes are soft.
In a small bowl, add a drizzle of olive oil and a pinch of La Vera paprika, stir well and set aside.
Take the octopus arms and score as though you wish to cut them into slices but without fully doing so. Cook on both sides in a frying pan at a medium-high heat with a little olive oil.
FINISHING THE DISH:
On a flat plate, place 6 or 7 potatoes, cut in half, in the centre and then place the octopus on top.Sprinkle with the paprika oil, add a little fleur de sel and decorate with a sprig of fresh thyme and a few golden strips of garlic.
Serve hot.
CHEF'S TIPS:
- The potatoes must be soft like butter.
- The octopus, once cooked and grilled, is wonderful. Its seafood flavour is enhanced and garlic is the perfect accompaniment.
- A little black pepper can also be used for the potatoes.