Apr 3, 2026
Bone Marrow and Cecina Rice
A rich and comforting rice dish, perfect as a main course, where bone marrow brings depth and silkin
Serves 4 | Prep 20m | Cook 18m
Grilled octopus with potatoes, crispy garlic and a sherry vinegar dressing
Serves 4 | Prep 30m | Cook 3h 30m
Discover the bold, authentic flavours of Galicia with this grilled octopus recipe, paired with soft potatoes, crispy garlic, and a bright sherry vinegar dressing. A perfect balance of land and sea.Ingredients
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For the octopus
- 500g (5 tentacles) OCTO020 Cooked Octopus in its own juices
- 400g new potatoes
For the dressing
- 2 gloves garlic
- EVOO C.Martiniega Unfiltered
- 1 big splash Majuelo Traditional Sherry Vinegar
- Sweet Smoked Paprika O-Med Flor de Sal
Method
- Drain 1 pack of cooked octopus legs in their own juices. Rub the legs with a little olive oil and set aside.
- Peel 400g of new potatoes. Place in a saucepan and pour in the octopus juice. Use water to cover the rest of the potatoes and cook until soft. Slice and arrange on a serving plate with the caramelised peppers. Keep warm.
- For the dressing, fry 2 cloves of sliced garlic in olive oil until crisp. Add a big splash of sherry vinegar and season with salt and smoked paprika. Grill the octopus until crisp at the edges, slice into bit size pieces and place on top of the potatoes. Pour over the garlic and sherry vinegar dressing and lots of chopped parsley.
Chefs Notes
For best texture, cook the octopus low and slow before finishing it on a hot grill. The contrast between the tender flesh and charred exterior is essential for depth of flavour.
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