Pulpo a la Parrilla

Pulpo a la Parrilla is a delightful Spanish dish featuring grilled octopus that boasts a smoky flavor and tender texture. Perfectly marinated and charred, it offers a unique taste of the Mediterranean right from your barbecue.

Ingredients

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

Steps

1. Bring a large pot of salted water to a boil. Add the octopus and simmer for about 30 minutes until tender. Remove and let cool.
2. In a bowl, mix olive oil, minced garlic, paprika, smoked paprika, lemon juice, salt, and black pepper to create a marinade.
3. Once the octopus has cooled, cut it into tentacle pieces and place them in the marinade. Let it marinate for at least 15 minutes.
4. Preheat the grill to medium-high heat. Grill the marinated octopus for about 3-4 minutes on each side until charred and heated through.
5. Remove from the grill and sprinkle with chopped parsley before serving. Serve with lemon wedges on the side.

Nutrition

• Calories: 320
• Protein: 35 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 0 g
• Sodium: 590 mg
• Cholesterol: 90 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, promoting heart health.

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