Ingredients Seafood Shellfish Octopus Pulpo a la Gallega (Grilled Octopus with Potatoes) 1.0 (1) Add your rating & review José Andrés adds a clean copper penny to the saucepan to replicate the traditional technique of cooking octopus in a copper pot. The chemical reaction of the copper and the octopus gives the tentacles a gorgeous purple tint. By Álvaro Palacios Álvaro Palacios Álvaro Palacios is one of Spain's most respected and celebrated winemakers. His legendary wine L'Ermita put DO Priorato on the world map. Producing acclaimed wines from three Spanish regions, he is recognized as a major figure in modern European viticulture.Experience: Álvaro Palacios was born into a prestigious winemaking family in Rioja, Spain. After training in Bordeaux, he chose to forgo the security of working at his family's Palacios Remondo estate to start his Priorat winery. Álvaro worked with neighboring winemakers to establish the first sub-DO in Catalonia through what was called the "Gratallops Project." His L'Ermita wine was introduced in 1995 to global accolades, placing Priorat and Palacios firmly on the world map. Now with estates in Priorat, Bierzo, and Rioja, Álvaro Palacios is considered one of the most prolific and important winemakers in modern European viticulture.Education: Álvaro Palacios studied enology in Bordeaux and apprenticed with winemaker Jean Pierre Moueix at the famed Château Petrus. Food & Wine's Editorial Guidelines Updated on September 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Active Time: 35 mins Total Time: 2 hrs 35 mins Yield: 4 Ingredients 1/4 cup kosher salt 1 tablespoon black peppercorns 1 bay leaf 1 clean penny (see Note) 1 (5 1/2)-pound octopus, cleaned 1 1/4 pounds small Yukon Gold potatoes, peeled 3 tablespoons extra-virgin olive oil, preferably Spanish, plus more for drizzling 1 tablespoon fresh lemon juice 1/4 teaspoon sweet paprika Flaky sea salt Parsley leaves, for garnish Directions In a large pot, bring 8 quarts of water to a boil. Add the salt, peppercorns, bay leaf and the penny. Holding the octopus by the head, carefully and quickly dip the tentacles into the water 3 times, then lower it into the pot. Reduce the heat to moderately low and simmer until almost tender, about 1 hour and 15 minutes. If necessary, place a plate over the octopus to keep it submerged. Add the potatoes and cook until the octopus and potatoes are tender, about 25 minutes more. Transfer the octopus and potatoes to a work surface; discard the braising liquid. Separate the tentacles and cut the head in half. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Thinly slice the potatoes and arrange on a platter. Light a grill or preheat a grill pan. Brush the octopus with the 3 tablespoons of olive oil. Grill over moderately high heat, turning, until lightly charred, about 4 minutes. Arrange the octopus on the platter with the potatoes. Drizzle with the lemon juice and more olive oil. Sprinkle with the paprika, flaky sea salt and parsley leaves; serve. Notes Andrés adds a clean penny to the saucepan to replicate the traditional technique of cooking octopus in a copper pot. Soak the penny in distilled white vinegar and salt for 10 minutes, then scrub it clean before using. Rate it Print