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Seafood

Grilled octopus with pimentón and olive oil

Octopus simmered until tender, then grilled hard for char and finished the Spanish way with smoked pimentón, sea salt and olive oil.

Prep
10 min
Cook
1 hr 30 min
Level
Medium
Serves
4
Charred grilled octopus served on a plate

You'll need

  • 1.2 kg octopus, cleaned
  • 1 bay leaf
  • 1 lemon
  • 1 tsp smoked pimentón de la Vera
  • Flaky sea salt
  • 6 tbsp LYMANORA extra virgin olive oil

Method

  1. 1

    Simmer the octopus with the bay leaf for about 1 hour 15 minutes, until a knife slides in easily.

  2. 2

    Drain, cool slightly, and cut into large pieces.

  3. 3

    Toss with a little olive oil and grill over high heat until the edges char, a few minutes per side.

  4. 4

    Finish with a squeeze of lemon, the pimentón, flaky salt and the remaining olive oil.

Comments

Cooked it? Tell us.

4.5 · 2 comments
  • 24/10/2026

    “Boiled then grilled, just like the recipe says. Tender as anything.”

    — Nerea, Vigo

  • 12/10/2026

    “Took a bit longer to soften than written, but the result was restaurant-level.”

    — Javier, A Coruña