Basque Tapas Extravaganza: Pintxo de Pulpo a Feira (Basque-style Octopus Skewer)
Experience the flavors of Basque cuisine with this delicious Basque-style Octopus Skewer, also known as Pintxo de Pulpo a Feira. This traditional Basque tapas dish is bursting with savory and smoky flavors, making it a perfect addition to any tapas extravaganza.
Ingredients
- 1 lb octopus, cleaned and tentacles separated
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 lemon, cut into wedges
- 12 small wooden skewers, soaked in water
Instructions
- In a large pot, bring water to a boil. Add the octopus and reduce the heat to a simmer. Cook for 45-60 minutes or until the octopus is tender.
- Remove the octopus from the pot and let it cool. Once cooled, cut the octopus into small pieces.
- In a bowl, mix the olive oil, smoked paprika, sea salt, and black pepper. Add the octopus pieces and toss to coat evenly.
- Thread the octopus pieces onto the soaked wooden skewers.
- Heat a grill or stovetop grill pan over medium-high heat. Grill the octopus skewers for 2-3 minutes on each side, until lightly charred.
- Serve the Basque-style octopus skewers with lemon wedges.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 5g
- Protein
- 25g
- Fat
- 7g
Supplies
Large pot Bowl Grill or stovetop grill pan
Tools
Wooden skewers
Serving suggestions
Serving suggestion: Enjoy the Basque-style octopus skewers with a side of crusty bread and a glass of Txakoli, a traditional Basque white wine.
Tips & tricks
Tip: Make sure to cook the octopus until tender to achieve the perfect texture for this dish.
Cost
$20