Grilled Octopus Recipe
Tender octopus grilled to perfection, served with a side of lemon.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Clean the Octopus
Rinse the octopus under cold water to remove any debris or sand. Use a sharp knife to remove the beak and any innards if necessary. Pat dry with paper towels.
- 2
Tenderize the Octopus
In a large pot, bring water to a boil. Submerge the octopus in boiling water for about 2-3 minutes, then remove and let it cool. This helps tenderize the octopus. Repeat this process 2-3 times.
- 3
Marinate the Octopus
In a bowl, combine olive oil, minced garlic, salt, black pepper, and smoked paprika. Add the cooled octopus to the marinade, ensuring it is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Cooking
- 4
Preheat the Grill
Preheat your grill to medium-high heat, around 200-220°C (400-425°F).
- 5
Grill the Octopus
Remove the octopus from the marinade, allowing excess to drip off. Place the octopus on the grill and cook for about 4-5 minutes on each side, or until charred and cooked through. The tentacles should be slightly crispy on the edges.
- 6
Serve
Once grilled, remove the octopus from the grill and let it rest for a couple of minutes. Squeeze fresh lemon juice over the top and garnish with chopped fresh parsley before serving.
