Grilled Spanish Octopus with Lemon and Paprika
Ingredients:
- 1 large Spanish octopus, cleaned
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1/4 cup fresh lemon juice
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions:
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Begin by cleaning the Spanish octopus. Remove the head and beak, and rinse the octopus thoroughly under cold running water.
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In a large bowl, whisk together the olive oil, minced garlic, smoked paprika, lemon juice, honey, salt, and pepper.
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Add the cleaned octopus to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
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Preheat your grill to medium-high heat.
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Remove the octopus from the marinade and grill for 3-4 minutes per side, or until charred and crispy on the outside and tender on the inside.
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Remove the grilled octopus from the grill and let it rest for a few minutes.
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Slice the octopus into bite-sized pieces and serve with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley.
This grilled Spanish octopus recipe is a showstopper dish that is sure to impress your guests. The marinade of lemon and paprika adds a bright and smoky flavor to the tender octopus meat, while the grilling process creates a crispy and charred exterior. It's a perfect dish for a special occasion or a seafood feast. Enjoy!
