Description
Octopus à la Plancha with Paprika Oil is irresistible!
Ingredients
Scale
- 2 pounds octopus, cleaned
- 1 cup water
- 1 lemon, halved
- 1 teaspoon salt
- 1/2 cup olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large pot, combine the octopus, water, lemon halves, and salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 45 minutes, or until the octopus is tender. Remove from heat and let cool in the cooking liquid for 10 minutes.
- Preheat a grill or grill pan over medium-high heat.
- While the grill is heating, prepare the paprika oil. In a small bowl, whisk together the olive oil, smoked paprika, and garlic powder until well combined.
- Once the octopus has cooled, remove it from the pot and pat it dry with paper towels. Cut the tentacles into manageable pieces.
- Brush the octopus pieces generously with the paprika oil.
- Grill the octopus for about 3-4 minutes on each side, or until charred and slightly crispy.
- Remove from the grill and drizzle with any remaining paprika oil. Garnish with chopped parsley and serve with lemon wedges on the side.
Notes
- For extra flavor, marinate the octopus in the paprika oil for 30 minutes before grilling.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 0mg