Spanish · Dinner
Grilled Octopus with Paprika (Keto)
Tender poached octopus tentacles charred on a hot griddle, finished with smoked paprika-infused olive oil, garlic, and lemon juice. Served over golden sautéed cauliflower rounds with sea salt and fresh parsley, delivering a briny, smoky Spanish tapas plate under 10g net carbs.
$7
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
398Calories
29.4gProtein
29.9gFat
9.3gCarbs
2.1gSugar
2.9gFiber
862mgSodium
93mgChol
4.4gSat Fat
950mgPotassium
75mgCalcium
5.6mgIron
20mcgVitamin B12
48mgVitamin C
low-carb
gluten-free
pescatarian
low-calorie
keto
Instructions
1
Prep
Rinse octopus tentacles under cold water and pat dry, checking for grit in the suckers. Mince one garlic clove and keep one whole.
2
Poach
Place octopus, bay leaf, and whole garlic in unsalted water, bring to boil, then simmer 35–40 minutes over low heat until fork-tender.
3
Rest
Let poached octopus sit uncovered on a plate for 10 minutes until the flesh firms up.
4
Char
Heat 1 tbsp olive oil on a griddle over high heat, char octopus 2–3 minutes per side until edges blister and crisp.
5
Plate
Sauté cauliflower rounds in 1 tbsp olive oil 6–8 minutes per side until golden. Whisk remaining oil with minced garlic, smoked paprika, lemon juice, and salt. Arrange cauliflower and octopus on plate, drizzle dressing, dust with paprika, scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g octopus tentacles
- 22 bay leaf
- 4 cloves4 cloves garlic
- 6 tbsp88ml extra virgin olive oil, divided
- 2 tsp2 tsp smoked paprika, plus a pinch extra for dusting
- 1/2 tsp1/2 tsp coarse sea salt, plus more to taste
- 8.8 oz250g cauliflower
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley
