Grilled Spanish Octopus Recipe

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The octopus, a soft-bodied mollusk or cephalopod with eight limbs, is one of my favorite types of seafood despite its odd appearance.

I really miss eating at my favorite restaurants, especially grilled octopus with salad, which I haven’t been able to do in recent months.

To start my summer off right, I lit up the grill and made this incredible Spanish grilled octopus!

Grilled Spanish Octopus – Bruno Albouze

Grilled Octopus 🔗

Grilled octopus with olive oil, cayenne pepper and lemon. This Spanish grilled octopus with salad is the best and restaurant worthy, juicy, tender and delicious!

Prep: 5min

Total: 15min

Serving Size: 1

Nutrition Facts: calories 240 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 34 grams protein, Saturated Fat 1 grams saturated fat, servingSize 1, Sodium 670 milligrams sodium, Sugar 1 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 5 grams unsaturated fat

Ingredients:

  • 1 lb. (0.4 kg) boiled octopus
  • 1 1/2 tablespoons olive oil
  • Salt
  • Ground black pepper
  • 3 dashes cayenne pepper
  • 1 pack (5 oz. /150 g) spring mix salad
  • Lemon wedges

Instruction:

  1. Season the boiled octopus with olive oil, salt, ground black pepper and cayenne pepper.
  2. Fire up a grill and quickly grill the octopus over direct heat until the surface is slightly charred. Turn over and grill the other side.
  3. Remove the grilled octopus and slice into pieces. Serve immediately with some fresh spring mix salad and lemon wedges. Serve immediately.

FAQ

Should I boil octopus before grilling?

A braise in boiling water before grilling will tenderize the meat and prepare it to absorb any marinade. The char of the grill amplifies its flavor and gives it a tender-yet-chewy texture, making octopus a versatile appetizer, side dish, or main.

How is octopus prepared in Spain?

While it is a straightforward preparation, be sure to plan ahead since the octopus will need to boil for at least an hour and chill for another hour. It is simply cooked octopus served with boiled potatoes, olive oil, and sweet Spanish paprika.

How do you tenderize an octopus for grilling?

The unbrined octopus arms should be blanched in boiling water for 30 seconds, cooked in a covered dry pan for four to five hours, or until tender, and then slowly cooled in their own juices.

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