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.

Pulpo A La Parrilla A La Andaluza (andalusian-style Grilled Octopus)

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

  1. In a bowl, mix the olive oil, minced garlic, smoked paprika, cumin, salt, and pepper to create the marinade.
  2. Place the cleaned and tenderized octopus in the marinade, ensuring it is well coated. Let it marinate for 1 hour in the refrigerator.
  3. Preheat the grill to medium-high heat.
  4. Grill the octopus for about 5-7 minutes per side, or until charred and cooked through.
  5. Remove the octopus from the grill and let it rest for a few minutes before slicing.
  6. 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