Grilled octopus – smoked paprika & salsa verde

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 Prep time
90 MIN Cook time
4 people Servings
Grilling the octopus: 2–3 minutes per side over high, direct heat, until it chars and the edges turn crisp.
The ingredients: octopus, smoked paprika, parsley, olive oil and lemon.
In detail: crisp, charred suckers with smoked paprika.
With Prélude: its cool fruit and freshness answer the smoke and the paprika.

1 / 4Grilling the octopus: 2–3 minutes per side over high, direct heat, until it chars and the edges turn crisp.

Preparation

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?

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.
Good to know

Tips & insights

  • Cook the octopus tender before grilling: simmer it in a little water with bay over gentle heat until the tip of a knife slides easily into the thickest arm.
  • Pre-frozen octopus turns more reliably tender, as freezing breaks up the fibres.
  • Pat the cooked arms dry and only then grill them briefly over high heat, so roasted aromas form without toughness.
  • Add the smoked paprika with olive oil only after grilling, so it does not burn and turn bitter.
  • Blend the salsa verde only just before serving, so parsley and oil stay fresh and green.

Frequently Asked Questions

Which wine pairs with grilled octopus?

The Prélude. Its saline minerality and taut structure take up the smoky paprika and the maritime savour of the octopus precisely and stay clear and fresh. The Louré accompanies the salsa verde with more body and depth, catching herbs and olive oil without weighing the dish down.

How does the octopus become truly tender?

Most reliably through prior freezing and gentle simmering over medium heat. The doneness test: the tip of a knife must slide into the thickest part of the arm without resistance. Only then does it go onto the hot grill, where it briefly takes on roasted aromas without turning tough again.

Can I prepare the octopus ahead?

Yes. Cook it a few hours ahead and let it rest lukewarm in its own liquid. Before serving, pat the arms dry and grill them briefly. The salsa verde can also be prepared the same day; stir fresh olive oil through it again before plating.

Which side dish suits grilled octopus?

Classic choices are waxy potatoes, cooked in their skins and drizzled with olive oil and pimentón. Roasted country bread or a chickpea salad also suit well. The salsa verde brings freshness and acidity, so the plate stays Mediterranean and light, with the octopus at the centre.

The wine to pair

See all wines for this category

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