Description
A simple yet elegant grilled octopus recipe featuring garlic and olive oil, inspired by the flavors of Valencia, Spain.
Ingredients
Scale
- 1 kg fresh octopus, cleaned
- 100 ml extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, whisk together olive oil, minced garlic, chopped parsley, salt, and pepper.
- Place the cleaned octopus in the bowl and toss to coat evenly with the marinade. Let it marinate for at least 30 minutes.
- Place the marinated octopus on the preheated grill.
- Grill for 5-7 minutes per side, or until tender and slightly charred.
- Remove from grill and let it rest for a few minutes.
- Cut the octopus into pieces and serve immediately with lemon wedges.
Notes
- Ensure the octopus is thoroughly cleaned before marinating.
- Adjust grilling time based on the thickness of the octopus tentacles.
- For extra flavor, you can add a pinch of red pepper flakes to the marinade.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: Grilled Octopus, Garlic, Olive Oil, Mediterranean, Seafood, Grilling, Recipe, Carmen Velasco, Valencia