Grilled Spanish Octopus and Potatoes (Pulpo a la Gallega)

Transport yourself to the sun-drenched coast of Galicia with this easy take on the classic Grilled Spanish Octopus and Potatoes (Pulpo a la Gallega). Tender grilled octopus and buttery potatoes come together in a symphony of flavors, enhanced by the secret ingredient: Spanish Sunset, a meticulously crafted blend of Spanish paprika, garlic, onion, tomato powder, white wine vinegar salt, dehydrated orange, and saffron. This irresistible spice mix infuses the dish with a depth of flavor that will have you dreaming of the Spanish seaside.

Let's get grilling, shall we?

Pulpo a la Gallega (Grilled Spanish Octopus and Potatoes)

Ingredients:

• 2 pounds baby Yukon Gold potatoes

• Kosher salt
  

• 1/4 cup extra virgin olive oil, plus more for grilling

• 2 tablespoons Sherry vinegar

• 2 teaspoons Spanish Sunset

• 3 cloves garlic, minced

• 2 pounds cooked octopus (baby octopus or full size tentacles are both great) *(see note below if you are working with uncooked octopus)

• Pickled red onions (optional but highly recommended)

Directions:

Place baby potatoes in a pot of cold, salted water and bring to a boil. Cook until tender but not falling apart then drain and set aside.

In a medium bowl, whisk together 1/4 cup olive oil, sherry vinegar, Spanish Sunset, and minced garlic. Set aside.

Light a grill or preheat a grill pan over high heat. Toss the cooked potatoes in a couple of tablespoons olive oil and then transfer to the hot grill. Cook, turning occasionally, until the potatoes are charred in spots. Transfer potatoes to a serving platter and use the back of a wooden spoon or bottom of a measuring cup to smash the potatoes into flat discs.

Brush the octopus with a couple of tablespoons of olive oil. Grill the octopus, turning occasionally, until charred in spots. Transfer octopus to the mixing bowl with the vinaigrette. Toss to coat and then place the octopus on top of the smashed potatoes. Drizzle the remaining vinaigrette over the top of the octopus, then top with some pickled red onions, if desired. Enjoy immediately.

*Note: If you are unable to find cooked octopus, here's how to prepare it when it's raw... Fill a large pot with 2 gallons of water, and bring it to a boil. Add 1/4 cup kosher salt, 1 tablespoon black peppercorns, and 1 bay leaf. Gently add the raw (but cleaned) octopus to the pot. Reduce the heat to medium-low and simmer until tender, about 90 minutes. Transfer the octopus to a cutting board. If using large octopus, separate the tentacles and the head, then use a paper towel to wipe the skin off the tentacles. If using baby octopus, there's no need to remove the skin or the heads.