European
Spain - Starters
Pulpo a la Plancha con Alioli
Chef's Menu Description
Tender octopus tentacles seared on a smoking-hot plancha until charred and crisp on the edges, served over creamy potato cream with pimentón and alioli.
Ingredients
- • 4 large cooked octopus tentacles (pulpo cocido)
- • 3 tbsp extra virgin olive oil
- • 1 tsp sweet Pimentón de la Vera
- • Flaky sea salt (Sal de Añana o Maldon)
- • Alioli and boiled potato slices for serving
Preparation Steps
1
Phase 1
Dry cooked octopus tentacles thoroughly with paper towels. Lightly brush with olive oil.
2
Phase 2
Heat a cast iron plancha or ridged griddle pan over high heat until smoking hot.
3
Phase 3
Place tentacles on the hot plancha and sear undisturbed for 3 minutes per side until charred, smoky, and crisp on the sucker edges.
4
Phase 4
Slice tentacles with kitchen scissors into thick pieces, arrange over sliced potatoes, dust with sweet pimentón and flaky sea salt, and serve with alioli.