- 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
Begin by cleaning the Spanish octopus. Remove the head and beak, and rinse the octopus thoroughly under cold running water.
In a large bowl, whisk together the olive oil, minced garlic, smoked paprika, lemon juice, honey, salt, and pepper.
Add the cleaned octopus to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat your grill to medium-high heat.
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.
Remove the grilled octopus from the grill and let it rest for a few minutes.
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!