Grilled octopus, or “Pulpo a la Parrilla,” is a Mediterranean-inspired dish that’s both elegant and full of robust, smoky flavor. Tender on the inside and charred to perfection on the outside, this dish brings restaurant-quality dining right to your kitchen.
Ingredients:
- 1 large octopus (about 1.5 kg)
- 3 cloves garlic, minced
- 1 lemon, sliced
- Fresh parsley, chopped
- Extra virgin olive oil
- Smoked paprika (pimentón)
- Sea salt and freshly ground black pepper, to taste
Instructions:
- Tenderize the Octopus: Boil a large pot of water and dip the octopus three times quickly before fully submerging. Cook for 45-60 minutes, until tender. Drain and let cool.
- Marinate: Combine garlic, olive oil, smoked paprika, salt, and pepper. Brush this mixture generously over the octopus and let marinate for at least 30 minutes.
- Grill: Preheat your grill to high heat. Grill octopus for 3-4 minutes per side until beautifully charred.
- Serve: Plate the grilled octopus, garnish with fresh parsley, lemon slices, and a drizzle of olive oil.
Tips for Success:
- Tenderize thoroughly by boiling before grilling.
- Don’t skip the quick dipping process—it helps prevent the octopus from toughening up.
- High heat ensures a perfect char and smoky flavor.
Why This Recipe Works:
Boiling first ensures tenderness, while grilling adds irresistible smoky notes. The simple marinade enhances the natural flavors of the octopus, resulting in a dish that’s impressively flavorful and deliciously tender.
Enjoy an unforgettable culinary experience with every bite!
