Lunch

Pulpo a la Feria with Charred Paprika Oil & Crushed Patatas Brava

Name: Pulpo a la Feria with Charred Paprika Oil & Crushed Patatas Brava
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 2 servings
Ingredients: 1.5 lb whole octopus, cleaned; 1 large carrot, halved; 1 medium onion, halved; 3 garlic cloves, crushed; 2 bay leaves; 1 tbsp sea salt; 6 tbsp Arbequina olive oil, divided; 1 tbsp pimentón de la Vera (smoked paprika); 1 tsp sherry vinegar; 1 lb waxy potatoes (La Ratte or Fingerling); 3 tbsp mayonnaise (or egg yolk + oil for fresh); 1 tsp smoked paprika (additional); 2 tbsp aged sherry vinegar (divided); 1 garlic clove, minced; 2 tbsp whole milk; Maldon sea salt; Cracked black pepper; 2 tbsp fresh flat-leaf parsley, minced; Lemon wedges for service

Tender octopus braised until silky, then seared on a screaming-hot plancha until charred and crispy-edged, dressed with a deep-red paprika infusion (bittersweet pimentón de la Vera), scattered over creamy-centered yet crispy-exterior potatoes spiked with smoked aioli and sherry vinegar. A summer lunch that honors Spanish seafood tradition while executing restaurant technique.

1022cal per serving 58gprotein 58gcarbs 63gfat 20min prep 65min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this