Pulpo a la parrilla con alioli de ajo y pimentón ahumado

Ingredientes

• 2 - 5 lb frozen whole octopus
• 1 large onion, cut in half
• 6 bay leaves
• 1 Tbs peppercorns
• 6 Bay leaves
• 1 cup white wine
• 3 Tbs salt
• 5 Tbs olive oil
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp salt and pepper
• juice of 1 lemon
• lemon wedges for serving
• fresh parsley and oregano sprigs

Preparación

1. 1

   --- Directions ---

2. 2

   Place Octopus and all ingredients in a large stockpot.

3. 3

   Cover with water. Bring to a simmer for 40 minutes.

4. 4

   Remove octopus, let dry for 1 1⁄2 hour, flipping halfway through.

5. 5

   --- Directions ---

6. 6

   Cut head off octopus, discard.

7. 7

   Cut legs apart.

8. 8

   Drizzle with olive oil.

9. 9

   Salt and pepper the legs.

10. 10

    Sprinkle on the paprikas, garlic powder & oregano. Grill 2 -3 minutes on each side until charred.

11. 11

    We used a cast iron stovetop grill pan.

12. 12

    Slice thin. Place on serving platter.

13. 13

    Sprinkle with fresh parsley and fresh oregano sprigs.

14. 14

    --- Directions ---

15. 15

    Whisk together olive oil & lemon juice.

16. 16

    Slice artichoke bottoms thin.

17. 17

    Sprinkle with salt and pepper.

18. 18

    Drizzle dressing over them.

19. 19

    Sprinkle with chives.

20. 20

    --- Directions ---

21. 21

    Whisk all ingredients together. Serve alongside octopus.