Grilled octopus – smoked paprika & salsa verde

Name: Grilled octopus – smoked paprika & salsa verde
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 people
Cuisine: Spanish
Ingredients: 1 octopus (approx. 1.5 kg, cleaned and ready to cook); 2 bay leaves; 1 tsp smoked paprika (Pimentón); 4 tbsp olive oil; 1 garlic clove; coarse sea salt; For the salsa verde:; 1 bunch flat-leaf parsley; 2 tbsp capers; 3 anchovy fillets; 1 garlic clove; 6 tbsp olive oil; 1 tbsp white wine vinegar

First gently poached until tender, then finished over the embers with smoky paprika and a herbaceous salsa verde: a Mediterranean dish with depth and bite that shows the structured Prélude in its element.

Fish & Seafood category

30 MIN Vorbereitung

90 MIN Kochzeit

4 people portions

Grilled octopus – smoked paprika & salsa verde

Zubereitung

Poach the octopus

Gently simmer the octopus with bay leaves in plenty of unsalted water over low heat for 60–90 minutes (do not let it boil vigorously) until tender. Let it cool to lukewarm in its cooking liquid.

Salsa verde

Finely chop the parsley, capers, anchovies and garlic and stir together with olive oil and white wine vinegar into a chunky sauce. Do not purée.

Grilling

Separate the tentacles, pat them dry, rub with olive oil, crushed garlic and Pimentón and grill over direct, high heat for 2–3 minutes per side until roasted aromas and crisp edges develop.

To serve

Sprinkle the octopus with coarse sea salt and serve with the salsa verde.

Why this wine?

To Prélude:

The saline minerality and taut structure of the Prélude pick up the smoky paprika and the maritime savouriness of the octopus with precision, while staying clear and fresh.

To Louré:

Louré accompanies the salsa verde with more body and depth — its calm structure catches the herbs and olive oil without weighing the dish down.