No. 0266 Spanish Members recipe

Charred Octopus Tentacles with Green Olive Oil

Octopus is simmered until meltingly tender, then seared hard so the suckers crisp and blacken at the edges. Coiled tentacles rest on a pool of vivid parsley oil with a dusting of smoked paprika. It is a smoky, elegant tapas plate that tastes like a Mediterranean harbor.

4.2 from 23 cooks