Pulpo a la Brasa
Grilled Octopus with Olive Oil and Paprika
Yes, keto as served. About 3g net carbs per serving, lower than 6 in 10 Spanish dishes.
What it is
Boiled octopus tentacles are then quickly grilled over high heat or charcoal ('a la brasa'), giving them a smoky char and tender interior. Drizzled with extra virgin olive oil, coarse sea salt, and a sprinkle of pimentón (paprika), typically without potatoes or heavy sauces.
Key ingredients
Octopus, olive oil, sea salt, pimentón (smoked paprika).
Optional tweaks
Explicitly request no potatoes (patatas) or garbanzos (chickpeas). Confirm the paprika is plain, not a sweet sauce. Ask for it 'sin patatas'.
Watch out for
Potatoes are a very common accompaniment; always confirm omission. Some pimentón can be 'dulce' (sweet), but usually not an issue with simple grilling.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Spanish menuAll 324 Spanish dishes ›
