By Bettina – Madrid, Spain

We decided to tackle a super quick dinner tonight with my best friend.  It’s been a long time since she and I cooked together.  There are few joys greater for me than food, a glass of wine, some good ingredients and great conversation, which with Val, there is never any lack of.  We’re in Spain, where she lives and here probably the most common thing to eat is octopus, here known as “pulpo”, a food I like very much and wanted to learn how to make… so she gave me a quick lesson while I made a big, green salad to accompany it.


For Salad:

  • 1 head Romaine lettuce
  • 3 roma tomatoes
  • 1 zucchini
  • 2 stalks of leeks
  • Juice of one lemon
  • 3 Tbsp olive oil
  • Garlic salt

For “Pulpo”:

  • 1 lb octopus
  • salt to sprinkle all over pulpo
  • garlic powder to cover pulpo
  • olive oil for cooking
  • Juice of one lemon


Time: 5 – 8 minutes

  1. For Pulpo, take freshly boiled octopus and sprinkle it lightly with salt then heavily with garlic powder.
  2. Heat 2 Tbsp of olive oil on a pan and bring to very high heat.
  3. Throw octopus onto pan and cook until all sides are well blackened and crispy.
  4. Put cooked octopus on a separate plate and deglaze pan with juice of one lemon.
  5. Pour pan bits and lemon reduction over octopus and slices thinly to serve.

pulpo pulpoval