Tempted by some classic Mediterranean cuisine? With the one and only grilled Spanish octopus and hazelnut romesco sauce, the gourmet seafood flavor is finally brought to the table. 

From Spain to the world, the pulpo a la parrilla made a transatlantic trip to all our hearts and bellies. If you are in search of this golden ticket made food, save this guide and read on to discover the best octopus recipe. 

The Rising Popularity of Spanish Grilled Octopus

Grilled Spanish octopus, or pulpo a la parrilla, is a staple dish in Spanish cuisine. Its tender texture and smoky flavor make it a standout on any gourmet seafood menu. 

The tenderness of cooked octopus can be attributed to traditional techniques that have been passed down through generations. 

In fact, octopus is often boiled before being grilled to achieve the perfect texture. Octopus dishes have started to make waves internationally. Whether served as a tapas-style appetizer or a main course, grilled octopus showcases the heart of Spanish food –simplicity, freshness, and respect for quality ingredients.

How to Cook Octopus?

Learning how to grill octopus may seem complex, but it’s actually quite simple once you break it down into a few key steps. The process begins with tenderizing the octopus through boiling and finishes with a quick grill for that perfect charred texture.

The secret to properly cooking octopus is patience. First, you’ll want to boil the octopus for around 45-60 minutes depending on its size. This ensures that the octopus becomes tender and easy to chew, a crucial step before grilling. Simmer the octopus in salted water with aromatics like bay leaves, peppercorns, or a splash of white wine.

At last, once boiled, the octopus is ready for the grill. Brush it with olive oil and season it with salt, pepper, and perhaps some smoked paprika or garlic. Grilling the octopus gives it a lovely smoky flavor and crispy edges while maintaining that tender bite. 

For how to grill octopus, it’s essential not to overcook it on the grill –a few minutes on each side are all you need to achieve that perfect char. Aim for 3-4 minutes per side on a medium-high heat grill and you are set. 

The result is a succulent, tender and tasty cooked octopus dish. All that remains is to finish it off with a dash of fresh parsley and some lemon wedges. Or, of course, with a bit of hazelnut romesco, our favorite gourmet option. And so, your homemade pulpo a la parrilla is served. 

What is Hazelnut Romesco?

A fine cooked octopus is already a full-fledged dish. But a good hazelnut romesco sauce can make the final touch for a true flavor upgrade. 

This sauce is a variation of the traditional Spanish romesco sauce, which originates from Catalonia. It’s made from roasted hazelnuts, peppers, tomatoes, garlic, and olive oil, blended to create a thick, rich accompaniment for grilled meats and seafood.

The flavor profile of this sauce is earthy, nutty, and slightly smoky, thanks to the roasted hazelnuts and peppers. It pairs perfectly with the charred flavor of grilled octopus, balancing the richness of the seafood with the robustness of the sauce.

At Mission + Market in Atlanta we always aim for innovation and excellence. That’s why our grilled Spanish octopus is prepared with this sauce to offer a unique gourmet experience every single time. Whether as an appetizer for a brunch, lunch or dinner menu, we found that this dish is the guarantee of a good start. 

Conclusion: Enjoy the Best Spanish Appetizer with a Traditional Grilled Octopus Dish

From its humble origins in Spanish coastal towns to haute cuisine establishments around the world, grilled octopus has become a must-try dish for seafood lovers. 

Whether you don the chef’s apron to make your own homemade octopus or if you make a reservation to enjoy it at our tables at Mission + Market, this Spanish classic is the perfect golden ticket to explore the tastiest and most gourmet of Mediterranean cuisine. From Atlanta to Spain, one bite at a time.