In the Kitchen: Grilled Spanish Octopus

Go Providence has brought us Chef Robert Sisca from Garde de la Mer to make Grilled Spanish Octopus.


  • 4-5 Octopus
  • 1 Onion
  • 1/2 bunch Celery
  • 3 Carrots
  • 3oz Proscuitto
  • 1 tbsp Paprika
  • 1/2 pint Sherry Vinegar
  • 2 tbsp Salt
  • 1 tsp Pepper
  • Water to cover Parsley

octopus ingredients


Combine all ingredients in large stock pot and bring to boil. Cook for 30 minutes to 1 hour to make braising liquid. Taste liquid to make sure there is enough flavor. Cool liquid a little. Add octopus and cook for 1 – 2 hours. Let cool. Separate into 8 portions and grill when ready to serve.

final octopus

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