Grilled Octopus with Pancetta Recipe

Today, we present a dish that combines two of our signature flavors: octopus and Torre de Núñez cured pancetta.

A surprising combination due to its simplicity and balance, playing with textures: grilled octopus, golden pancetta cubes, and a light crisp topping the dish. And, of course, accompanied by ‘cachelos’ (boiled potatoes) with oil and paprika.

An easy yet elegant recipe, ideal for a special meal or to impress as a home chef. And, naturally, featuring our Torre de Núñez pancetta.

Ingredients for Grilled Octopus with Pancetta (serves 2):

• 2 cooked octopus tentacles
• 150 g of Torre de Núñez cured pancetta, diced
• 4 thin slices of Torre de Núñez pancetta
• 2 medium potatoes
• 60 ml extra virgin olive oil
• Salt
• Sweet or spicy paprika (optional)
• Fresh parsley or chives for garnish

How to make Grilled Octopus with Pancetta:

Wash the potatoes and boil them whole, with their skin, in plenty of salted water.

Once tender when pricked, drain and set aside.

Separately, prepare the crisp for garnish; place the pancetta slices between two sheets of baking paper and cook them in the microwave for 10-12 minutes, until golden and crispy.

Let them cool, break them into irregular pieces, and set aside.

Cut the pancetta into cubes and cook it in a hot griddle until well browned. Remove them, and in the same griddle, sear the octopus. Place the octopus tentacles next to the pancetta cubes and sear them until golden on both sides, with a crispy exterior and tender interior, then remove.

With everything ready, plate to serve. Slice the potatoes and arrange them on a tray or serving board. Top with the octopus tentacles and the golden pancetta cubes.

Finish with the crispy pancetta on top, a generous drizzle of extra virgin olive oil, and sprinkle with paprika to taste, and our grilled octopus is ready to enjoy!

Preparation Summary:

1. Boil the potatoes.
2. Bake pancetta slices between papers until crispy.
3. Brown pancetta cubes in a pan.
4. Sear octopus tentacles on the griddle.
5. Plate: potato base, octopus, browned pancetta, and crisp. Finish with oil and paprika.
6. Enjoy our grilled octopus.