Grilled Octopus, paprika Parmentier and black Alioli Pintxo

More pintxos (tapas/fingerfood) next Saturday 🙂 #pintxorootsandcook

Grilled Octopus, paprika Parmentier and black Alioli Pintxo

Recipe by Enara ParraCourse: AppetizersCuisine: SpanishDifficulty: Medium


Prep time


Cooking time




  • 800 g Octopus tentacles (pre cooked)

  • Olive oil

  • Paprika

  • Salt

  • Parmentier
  • 4 medium size potatoes

  • 4 tablespoon Milk

  • 1 tablespoon Paprika

  • 1 tablespoon olive oil

  • Salt

  • Black Alioli
  • 4 tablespoon Alioli

  • 1 teaspoon Squid ink


  • Parmentier
  • Wash potatoes and boil them on a medium-size pot. Potatoes will be cooked in 15 minutes.
  • Peel the potatoes and pass them through a food mill when they are still hot. Place it on a small pot. Add warm milk, 1 tablespoon olive oil, salt and paprika. Mix the purée until you get a creamy consistency. Set aside. You can serve it cold or warm it up a little bit before serving.
  • Black Alioli
  • Place 4 tablespoon alioli on a small bowl. Add the ink and mix. Keep in the fridge.
  • Grilled octopus
  • Heat 1/2 tablespoon olive oil in a large pan over high heat. Grill octopus tentacles 2-3 minutes from both side, until golden. Cut into 2 cm pieces.
  • To serve, place some Parmentier purée first, then grilled octopus and finish with a drop or small teaspoon of alioli.


  • You can serve this pintxo on shot glasses, tablespoons, a piece of bread, toast…

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