Pulpo a la Parrilla

Pulpo a la Parrilla is a deliciously smoky and tender grilled octopus dish, marinated in vibrant Mexican flavors. It is perfect for seafood lovers looking for a high-protein meal with a touch of spice.

Ingredients

• Octopus - 500 grams (cleaned and tenderized)
• Olive oil - 4 tablespoons
• Lime juice - 2 tablespoons
• Garlic - 2 cloves (minced)
• Smoked paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons (chopped)
• Corn tortillas - 4 (for serving)
• Salsa verde - 1/2 cup (for serving)

Steps

1. In a large bowl, combine the olive oil, lime juice, minced garlic, smoked paprika, cumin, chili powder, salt, and black pepper to create a marinade.
2. Add the cleaned and tenderized octopus to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 15 minutes.
3. Preheat the grill to medium-high heat.
4. Remove the octopus from the marinade and let any excess marinade drip off.
5. Place the octopus on the grill and cook for 3-4 minutes on each side, or until it is charred and cooked through.
6. Remove the octopus from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
7. Serve the grilled octopus on warm corn tortillas, topped with fresh cilantro and accompanied by salsa verde.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 85 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

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

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