Cooking time: 1 hour
Pair this dish with Bodegas Valdespino's Manzanilla en Rama "Deliciosa". The mature, unfiltered wine brings to life the aromatic complexity of the seasonings and enhances the preserved lemon, while its oceanic qualities amplify the freshness of the octopus and acidity balance the sweetness of the delicately charred meat.
Grilled Octopus a la Gallega with Spanish paprika, crispy potatoes, chili oil, and preserved lemons.
Toss the ingredients together with a bit of Spanish olive oil and your choice of fresh herbs to marry the flavors before plating. Sprinkle with fresh lemon juice and a tiny pinch of sea salt before serving.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.