🐙 Pulpitos a la Plancha (Griddled Baby Octopus)
Pulpitos a la plancha are whole baby octopuses seared quickly on a very hot griddle with olive oil until lightly charred at the edges. They are finished with garlic, chopped parsley and a squeeze of lemon, giving a smoky, tender bite with a bright, garlicky finish. The dish is a common tapa in Spanish seaside bars.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g baby octopus, cleaned
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 2 tbsp chopped parsley
- 1 lemon
- Salt
Method
- Pat the octopus very dry and season with salt.
- Heat a griddle or heavy pan until very hot and brush with half the olive oil.
- Cook the octopus for 2–3 minutes per side until lightly charred and just tender.
- Warm the remaining oil with the garlic for 30 seconds and spoon it over.
- Sprinkle with parsley and serve with lemon wedges.
How to make it lighter
- Brush the griddle with oil instead of pouring it; 1 tbsp oil ≈ 120 kcal.
- Rely on lemon and parsley for flavour rather than extra garlic oil.
- Serve with a large tomato or green salad to make a fuller, light meal.
History
Cooking seafood a la plancha, on a flat hot metal plate, is a classic technique of Spanish coastal cooking. Baby octopus prepared this way is widely served as a tapa, especially in Andalusia and along the Mediterranean.
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Point your camera at the table — Me Nutrition recognises Pulpitos a la Plancha (Griddled Baby Octopus) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →