• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 2
    OK

    Pulpo a la Plancha

    Pulpo a la Plancha is a version of Pulpo Gallego, from Galicia, Spain featured at Tapa Toro Tapas and Paella Pit in Orlando. The dish is a light, earthy and smokey appetizer that is brightened by a green olive puree.


    Ingredients
    1
    octopus tentacles
    1/4
    cup
    Olive Oil
    1/2
    teaspoon
    paprika
    1
    clove garlic
    1/3
    cup
    green olives, pitted
    2
    tablespoons
    olive brine
    2
    red baby potatoes
    1
    piquillo pepper
    5
    grapes, cut into wedges
    Directions
    Poach the Pulpo (octopus) in a poaching liquid that has water, wine and herbs. Cook until tender. Cool the octopus, remove the tentacles, and then toss in a bowl with olive oil, paprika, and garlic. Char on the plancha for 3 minutes each side.
    Place the pitted olives into a blender on high add the olive brine, olive oil and puree until smooth.
    Cook the potatoes in salted water until tender. Wait until cold and then cut in to small wedges. Fry potatoes until crispy. Season with salt and pepper and reserve for plating.
    Slice piquillo peppers into thin pieces. Plate pulpo with pepper and grapes as garnish.

    The base number of servings for this recipe is 2
    OK

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