Spanish · Dinner
Grilled Octopus with Paprika (Low-Calorie)
Grilled octopus tentacle finished with smoked paprika, olive oil and lemon, served over a bed of blistered bell pepper and onion. Boiled tender first, then charred hot and fast on a grill pan, this tapas plate keeps the classic pulpo a la gallega profile while trimming oil for a lighter finish.
$7
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
297Calories
34.2gProtein
13.6gFat
9.8gCarbs
3.9gSugar
2.6gFiber
707mgSodium
434mgChol
2.1gSat Fat
820mgPotassium
75mgCalcium
3.8mgIron
30mcgVitamin B12
55mgVitamin C
low-calorie
gluten-free
low-carb
low-calorie
Instructions
1
Prep
Rinse the octopus tentacle under cold water and pat dry. Smash the garlic cloves.
2
Poach
Place octopus, bay leaf, and garlic in a pot of unsalted water. Bring to a boil, then reduce heat to low and simmer 40 minutes until tender.
3
Rest
Remove the octopus from the pot and let it rest 10 minutes until firm.
4
Char
Toss bell pepper and red onion with 1 teaspoon olive oil. Grill on high heat for 4 minutes, turning once, until edges blacken and vegetables soften.
5
Grill
Brush octopus with remaining olive oil and grill on high heat for 4 minutes, turning once, until deep char lines form and outside is crisp.
6
Plate
Slice the octopus into rounds and arrange over charred vegetables. Dust with smoked paprika and salt, scatter parsley over top, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g octopus tentacle
- 22 bay leaf
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp sea salt
- 4 tsp20ml olive oil
- 11 lemon
- 2/3 cup100g red bell pepper
- 4 tbsp40g red onion
- 2 tbsp8g parsley
