Polvo a la Plancha; Grilled Octopus with Perfect Char
Savoring the Sea: Grilling Octopus on Cast Iron for Perfect Char
Polvo a la plancha, or grilled octopus on cast iron, is a standout dish in Iberian coastal cuisine, especially beloved in Portugal and the northwestern region of Spain, such as Galicia. With its tender texture and smoky, charred flavor, this dish captures the essence of the Atlantic Ocean and centuries of maritime tradition. Whether served in a beachside tasca or a fine-dining restaurant, polvo a la plancha showcases the simplicity and elegance of Mediterranean grilling techniques.
Preparing the Octopus for Polvo a la Plancha
Preparing this dish begins with a crucial step: tenderizing the octopus. Many cooks either freeze the octopus beforehand or give it a pounding with a mallet to soften its naturally tough flesh. Ask your fish monger to help with this process if the octopus was not previously frozen. Once prepped, we simmer the octopus in a bath of seasonings to further tenderize and infuse with immense flavor. After this step it’s seared on a hot griddle or cast-iron pan with a splash of olive oil, garlic, and lemon. The heat caramelizes the exterior while locking in moisture, resulting in a perfect balance of crisp and succulent. Some variations include smoked paprika or a drizzle of piri-piri oil for an added Iberian kick.
- Dont have a Plancha? Try The Perfect Polvo Lagareiro: A Classic Portuguese Octopus Recipe
Side Dishes for Polvo a la Plancha
Polvo a la plancha is typically served with rustic sides that complement its oceanic richness. Try our crispy potatoes a la plancha and sauteed red bell peppers and onions. Smashed potatoes also work really well. A lightly dressed salad of arugula, cherry tomatoes, and red onion can also bring a bright contrast. Grilled vegetables, such as zucchini or leeks, round out the plate with a dash of olive oil and vinegar or vinaigrette.
Pairing Wines with Polvo a la Plancha
When it comes to wine pairings, we find a crisp and mineral-driven white is your best bet. Portuguese Vinho Verde or a Galician Albariño pairs beautifully, with their acidity cutting through the richness of the octopus. For those who prefer rosé, a dry Provence-style rosé or a Spanish Rosado can also elevate the meal with its fruit-forward notes and refreshing finish. If red wine is your preference, a light-bodied red like a chilled Mencia works surprisingly well.
Final Thoughts on Polvo a la Plancha
Whether you’ve found some amazing polvo at a mercado in Portugal for an airbnb grill out or preparing this dish at home, polvo a la plancha is a celebration of land and sea. It brings together the rustic charm of traditional Iberian cooking with a refined culinary touch that feels right at home on any summer table. If you do not have a plancha on your grill check out the yeti cast iron pans (fka butterpat industries). We love ours and use it frequently.
Polvo a la Plancha; Grilled Octopus with Perfect Char
Ingredients
- 3 lbs octopus, can be frozen
- 1 onion, sliced in half
- 1 garlic bulb, sliced in half
- 5 bay leaf
- 10 black peppercorns
- ¼ cup kosher salt, a dried kombu leaf can be used instead to add more character to the dish
- olive oil or a high heat oil such as grape seed oil
- paprika, optional, for extra smokiness
Equipment
- 1 large pot
- 1 plancha or cast iron pan
- 1 grill can use stop top as alternative, but may be smoky inside
Instructions
Cooking the Octopus
- If the octopus is frozen, thaw.
- Set a pot large enough to submerge the octopus on a stove.
- Fill with enough water to submerge the octopus.
- Add onion, garlic, bay leaf, salt, peppercorns to the pot.
- Bring to a boil.
- While the water warms up. Clean the octopus. Remove the eyes and beak from the octopus. You can cut a wedge above and below the eyes to remove. Then you can push out the beak with your fingers from where you made the cuts. Keep the head attached.
- Once the water is boiling, use tongs to securely grab the octopus by the head.
- Dip the octopus 3 times, fully submerging the octopus each time for a few seconds.
- Then submerge the octopus and bring the pot to a light boil. Once it reaches a boil reduce to a strong simmer.
After the 45 minutes are complete, turn off the heat and cover with a lid. Let the octopus rest in the pot for 25 minutes.- Cook the octopus in a strong simmer for 45 minutes.
- Once this time has been completed, remove the octopus from the pot and onto a cutting board.
Once cool enough to handle, remove the head of the octopus and then cut the tentacles into individual pieces. The head can be used in a seafood salad or octopus rice as desired.
Grilling the Octopus on the Plancha
- Place a plancha or flat cast iron pan on a grill and turn the heat to high.
- Coat the tentacles with olive oil or a high heat oil such as grape seed oil. If using paprika season the tentacles with the paprika.
Once the plancha is hot place the tentacles on top and sear for 3-4 minutes. Then flip each tentacle over and sear for another 3-4 minutes. There should be a nice crust on each side.- Remove the tentacles and serve.
