spanishgluten-freevia groq
Gallega Pulpo a la Parrilla
Grilled octopus in the style of Galicia, Spain, with a smoky, slightly bitter flavor.
⏱18 min🍽2 servings📊medium
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Ingredients
- ●1 pound, cleaned and cut into tentacle pieces Pulpo (octopus)
- ●2 tablespoons Olive oilfor grilling
- ●2 cloves, minced Garlicfor marinade
- ●1 teaspoon Smoked paprika (pimentón)for marinade
- ●2 tablespoons Lemon juicefor marinade
- ●to taste Salt
- ●to taste Black pepper
- ●1/4 cup, for garnish Chopped parsley
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Instructions
- 1
In a small bowl, whisk together olive oil, garlic, smoked paprika, and lemon juice.
- 2
Add the octopus to the marinade and toss to coat. Let it sit for at least 30 minutes.
- 3
Preheat your grill to medium-high heat.
- 4
Remove the octopus from the marinade, letting any excess liquid drip off.
- 5
Season the octopus with salt and pepper.
- 6
Grill the octopus for 2-3 minutes per side, or until slightly charred.
- 7
Transfer the octopus to a plate and garnish with chopped parsley.
- 8
Serve immediately, with a squeeze of lemon if desired.