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Ingredients
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Main Ingredients
Garnish
Method
Preparation
Clean the Octopus
Rinse the octopus under cold water to remove any debris. If the octopus is whole, remove the beak and innards. You may also want to freeze the octopus for a day and then thaw it to help tenderize the meat.
Marinate the Octopus
In a large bowl, combine the olive oil, smoked paprika, minced garlic cloves, lemon juice, salt, and black pepper. Add the cleaned octopus to the marinade, ensuring it's well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for more flavor.
Grilling
Grill the Octopus
Remove the octopus from the marinade and let any excess marinade drip off. Place the octopus on the grill and cook for about 4-5 minutes on each side, until it's charred and cooked through. The tentacles should be tender but slightly crispy on the outside.
Serving
Plate the Octopus
Once grilled, transfer the octopus to a platter. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the octopus.