Spanish · Dinner
Grilled Octopus with Paprika (Gluten-Free)
Tender simmered octopus tentacles, grilled until charred, finished with smoked paprika and olive oil, served tapas-style over roasted potatoes. A naturally gluten-free Spanish small plate with sea salt and fresh parsley.
$8
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
386Calories
31.2gProtein
18.4gFat
24.1gCarbs
1.7gSugar
3.4gFiber
1359mgSodium
423mgChol
2.9gSat Fat
1180mgPotassium
68mgCalcium
4.9mgIron
25.4mcgVitamin B12
38mgVitamin C
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Rinse octopus tentacles under cold water and pat dry. Peel and cube the potato.
2
Simmer
Place octopus, garlic clove, and bay leaf in a pot, cover with water. Simmer over medium-low heat for 40 minutes until a skewer slides through easily.
3
Rest
Remove octopus to a cutting board and cool for 10 minutes until handleable.
4
Roast
Toss cubed potato with 1 tablespoon olive oil and salt on a baking tray. Roast at 425°F for 25 minutes until edges are golden and fork-tender.
5
Plate
Brush octopus with remaining oil and grill on high heat 4 minutes per side until charred. Slice into bite-sized pieces, arrange over potatoes, dust with paprika and salt, garnish with parsley and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g octopus tentacles
- 11 oz311g potato
- 2 tbsp2 tbsp olive oil, for cooking
- 2 tbsp2 tbsp olive oil, for finishing
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp sea salt, divided
- 2 clove2 clove garlic
- 22 bay leaf
- 11 lemon
- 2 tsp2 tsp parsley
