Galician-style octopus on the kamado

Prep

15 min

Cook

60 min

Servings

4 servings

Temperature

200 °C

Ingredients

• octopus, pre-cooked (2 kg raw)1 ud
• Galician potato or cachelos500 g
• Pimentón de la Vera (equal sweet and hot)2 cda
• extra-virgin olive oil (Galician or picual)4 cda
• coarse salt1 cda
• bay leaf1 hoja

Method

1. 01

   Scare the octopus

   In a large pot of boiling water with bay leaf, dunk the octopus three times by the head (the "scare"). This curls and sets the legs.

2. 02

   Boil

   Drop it in, lower to a gentle simmer and cook 30-35 minutes. Probe the thickest part — a skewer should slide in without resistance.

3. 03

   Cachelos

   In the last 15 minutes add the peeled potatoes cut into thick slices to the same broth so they absorb the flavour.

4. 04

   Stabilise at 200°C

   While the boil finishes, bring the kamado to 200°C indirect with the deflector.

5. 05

   Finish on the kamado

   Cut the tentacles with scissors into 1 cm rounds. Arrange on a terracotta plate with the cachelos. Load the plate into the kamado for 5-7 min to pick up gentle smoke.

6. 06

   Dress

   Pull the plate, sprinkle coarse salt, Pimentón de la Vera (half sweet, half hot) and dress with generous oil just before serving.

About this recipe

Editor's tips

• If you buy raw octopus, freeze it 48h beforehand — it breaks the fibres and saves the mallet.
• Paprika scorches easily — always add it off the heat.

Gear for this recipe

• Big Green Egg Large

  BGE Large holds a steady 200°C chamber — perfect for finishing octopus on the coals after boiling.

  €1,349

• MEATER+ wireless WiFi thermometer

  Probe in the tentacle: when the thick part hits 80-85°C, octopus is tender inside and firm outside.

  €99

FAQ

• Frozen or fresh octopus?+

  Frozen, almost always. Freezing breaks the fibres and skips the classic "scare-the-octopus" or hand-pounding step. Flavour is the same. If buying fresh, freeze it at home 48 hours and thaw in the fridge. Galician grandmother trick: three quick dips in boiling water before the cook. Same result.

• How long do you boil before moving to the kamado?+

  30-40 minutes on gentle heat per kilo. When a fork goes in without resistance, done. Turn off, rest 15 minutes in the water — finishes tenderising. No salt in the water: the octopus has its own sea-salt inside. An onion and a bay leaf for perfume, yes.

• Why finish in the kamado if it is already cooked?+

  For the coals. The kamado at 200°C for the last 5-7 minutes browns the outer skin and adds a subtle smoke flavour the pot cannot give you. Call it Galician 2.0. Result: same tender inside, browned crust, smoke aroma. Real upgrade over the classic boiled version.