Pulpo A La Parrilla A La Andaluza (andalusian-style Grilled Octopus)
Pulpo a la Parrilla a la Andaluza, or Andalusian-style Grilled Octopus, is a classic dish from the Andalusian region of Spain. This recipe features tender octopus marinated in flavorful spices and grilled to perfection, resulting in a delicious and unique seafood dish.
Ingredients
- 2 lbs octopus, cleaned and tenderized
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 lemon, cut into wedges
Instructions
- In a bowl, mix the olive oil, minced garlic, smoked paprika, cumin, salt, and pepper to create the marinade.
- Place the cleaned and tenderized octopus in the marinade, ensuring it is well coated. Let it marinate for 1 hour in the refrigerator.
- Preheat the grill to medium-high heat.
- Grill the octopus for about 5-7 minutes per side, or until charred and cooked through.
- Remove the octopus from the grill and let it rest for a few minutes before slicing.
- Serve the grilled octopus with lemon wedges and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Carbohydrates
- 5g
- Fat
- 12g
Supplies
Grill Tongs Bowl for marinade
Tools
Knife Cutting board
Serving suggestions
Serving suggestion: Serve the Pulpo a la Parrilla a la Andaluza with a side of Spanish rice and a fresh green salad.
Tips & tricks
Tip: Tenderizing the octopus before marinating will help ensure a more tender and flavorful result.
Cost
$20