Spanish · Dinner
Grilled Octopus with Paprika (High-Protein)
Grilled octopus tentacles finished with smoked paprika and olive oil, served over a puree of cannellini beans and chickpeas. Garnished with parsley and lemon wedges, this Spanish tapas dish combines charred seafood with creamy legumes and bright citrus.
$10
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
410Calories
52.3gProtein
13.9gFat
30.4gCarbs
2.4gSugar
9.6gFiber
880mgSodium
435mgChol
2.3gSat Fat
1050mgPotassium
140mgCalcium
5.8mgIron
25.6mcgVitamin B12
18mgVitamin C
gluten-free
mediterranean
protein-rich
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Pat octopus tentacles dry, then toss with half the olive oil, minced garlic and bay leaf; let sit 30 minutes at room temperature.
2
Simmer
Warm cannellini beans and chickpeas with 2 tablespoons water over medium-low heat for 5 minutes, then mash with a fork until coarse.
3
Grill
Heat grill pan to high, discard bay leaf, then grill octopus tentacles 5-6 minutes, turning once, until deeply charred and flesh turns opaque.
4
Finish
Slice octopus into bite-sized pieces and toss immediately with remaining olive oil, smoked paprika and sea salt.
5
Plate
Spread bean puree on a warm plate, arrange octopus on top, scatter with parsley and black pepper, serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g octopus, pre-cooked tentacles
- 2/3 cup120g cannellini beans, cooked
- 1/2 cup90g chickpeas, cooked
- 2 tbsp2 tbsp olive oil, divided
- 2 tsp2 tsp smoked paprika
- 2 clove2 clove garlic
- 22 bay leaf
- 11 lemon, cut into wedges
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp sea salt
- a pinch of black pepper
