Grilled Octopus

This Moroccan-inspired grilled octopus features a blend of aromatic spices that bring out the freshness of the sea, making it a flavorful and unique dish. Paired with a zesty lemon-herb dressing, it's a delightful Paleo barbecue option that will impress your guests.

Ingredients

• Octopus - 500 grams
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 3 cloves, minced
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Coriander powder - 1 teaspoon
• Sea salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 1 tablespoon, chopped
• Fresh cilantro - 1 tablespoon, chopped
• Lemon wedges - for serving

Steps

1. In a large pot, bring salted water to a boil. Add the octopus and simmer for 30-40 minutes until tender. Remove from water and let it cool.
2. Once cooled, cut the octopus into manageable pieces (tentacles and body).
3. In a bowl, mix together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, sea salt, and black pepper to create a marinade.
4. Add the octopus pieces to the marinade and ensure they are well coated. Allow to marinate for at least 20 minutes.
5. Preheat your grill to medium-high heat. Grill the marinated octopus for about 3-4 minutes on each side until charred and cooked through.
6. Remove from grill and sprinkle with chopped parsley and cilantro.
7. Serve with lemon wedges on the side.

Nutrition

• Calories: 280
• Protein: 30 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

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

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