Pulpo a la Brasa

Pulpo a la Brasa is a flavorful Spanish dish featuring tender, grilled octopus that is infused with smoky and zesty flavors. This dairy-free delight is perfect for a summer BBQ and brings a taste of the Mediterranean to your table.

Ingredients

• octopus - 500 grams
• olive oil - 4 tablespoons
• smoked paprika - 1 teaspoon
• garlic powder - 1 teaspoon
• lemon - 1, juiced
• sea salt - to taste
• fresh parsley - 2 tablespoons, chopped
• black pepper - to taste

Steps

1. Start by boiling a large pot of salted water. Once boiling, add the octopus and cook for about 30 minutes or until tender.
2. After boiling, remove the octopus from the pot and let it cool slightly. Once cool, cut the tentacles away from the body and discard the body.
3. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, lemon juice, sea salt, and black pepper to create a marinade.
4. Brush the marinade generously over the octopus tentacles, ensuring they are well-coated.
5. Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated octopus on the grill.
6. Grill the octopus for about 3-4 minutes on each side, or until you have a nice char and grill marks.
7. Once cooked, remove from the grill and let rest for a minute before slicing into bite-sized pieces.
8. Garnish with chopped fresh parsley and serve immediately.

Nutrition

• Calories: 300
• Protein: 35 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 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, which supports muscle building and repair.
• Rich in omega-3 fatty acids, promoting heart health and reducing inflammation.

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