Poulpe à la Gallega

Poulpe à la Gallega is a flavorful Galician-style octopus dish, grilled to perfection and served with a zesty paprika-infused olive oil. This gluten-free delicacy is perfect for a summer barbecue, offering a taste of the sea with a savory twist.

Ingredients

• Octopus - 500 grams, cleaned
• Olive oil - 4 tablespoons
• Smoked paprika - 2 teaspoons
• Garlic - 2 cloves, minced
• Lemon - 1, juiced
• Salt - to taste
• Fresh parsley - 2 tablespoons, chopped
• Black pepper - to taste

Steps

1. 1. Bring a large pot of salted water to a boil and add the cleaned octopus. Boil for about 30 minutes until tender.
2. 2. While the octopus is boiling, mix olive oil, smoked paprika, minced garlic, lemon juice, salt, and black pepper in a bowl to create a marinade.
3. 3. Once the octopus is cooked, drain and let it cool slightly before cutting it into serving pieces.
4. 4. Preheat your grill to medium-high heat.
5. 5. Toss the octopus pieces in the marinade and let them sit for about 10 minutes.
6. 6. Grill the octopus pieces for about 2-3 minutes on each side until they have a nice char.
7. 7. Remove from the grill and drizzle with any remaining marinade, then sprinkle with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 0 g
• Sodium: 480 mg
• Cholesterol: 60 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids, which are beneficial for heart health.

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