Bocadillo de Pulpo

Bocadillo de Pulpo is a delightful Spanish-inspired dish that features tender octopus served in a keto-friendly format, replacing traditional bread with grilled zucchini. This unique burger is packed with flavor and perfect for low-carb enthusiasts.

Ingredients

• Octopus - 300 grams
• Zucchini - 2 medium-sized
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Paprika - 1 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by cleaning the octopus thoroughly under cold water.
2. In a pot, bring salted water to a boil and cook the octopus for about 20 minutes until tender.
3. Meanwhile, slice the zucchini lengthwise into thin strips to create 'buns'.
4. Heat 1 tablespoon of olive oil in a grill pan over medium heat and grill the zucchini for 3-4 minutes on each side until tender and slightly charred. Set aside.
5. Once the octopus is cooked, remove it from the pot and let it cool slightly before slicing it into bite-sized pieces.
6. In a bowl, mix the minced garlic, paprika, lemon juice, and remaining olive oil. Toss the octopus pieces in this marinade to coat evenly.
7. In the same grill pan, cook the marinated octopus for 2-3 minutes until heated through and slightly crispy.
8. To assemble, place a generous amount of octopus on one slice of grilled zucchini, sprinkle with chopped parsley, and top with another zucchini slice to form a 'burger'.
9. Repeat for the second serving and enjoy your Bocadillo de Pulpo!

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

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

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