Pulpo A La Parrilla Estilo Gibraltar (gibraltar-style Grilled Octopus)
Pulpo a la Parrilla Estilo Gibraltar, or Gibraltar-Style Grilled Octopus, is a traditional dish from Gibraltarian cuisine that showcases the delicious flavors of the Mediterranean. This recipe features tender octopus marinated in a flavorful blend of herbs and spices, then grilled to perfection. It's a delightful dish that is perfect for a special occasion or a gathering with friends and family.
Ingredients
- 2 lbs octopus, cleaned and tenderized
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 1 lemon, cut into wedges
Instructions
- In a bowl, mix together the olive oil, minced garlic, paprika, oregano, cayenne pepper, salt, and pepper to create the marinade.
- Add the cleaned and tenderized octopus to the marinade, ensuring it is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the octopus from the marinade and grill for about 30-40 minutes, turning occasionally, until the octopus is tender and charred in spots.
- Remove the grilled octopus from the heat and let it rest for a few minutes. Squeeze fresh lemon juice over the octopus before serving.
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 marinating
Tools
Knife Cutting board
Serving suggestions
Serve the Pulpo a la Parrilla Estilo Gibraltar with a side of crusty bread, a fresh green salad, and a glass of white wine for a delightful Mediterranean-inspired meal.
Tips & tricks
For the best results, make sure to tenderize the octopus before marinating to ensure a tender and flavorful dish.
Cost
$20