Ingredients:

  • ¼ cup (60ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • Zest and juice of 1 large lemon
  • 1 tsp smoked paprika (2g)
  • 1 tsp sea salt (6g)
  • ½ tsp black pepper (2g)
  • 1.5-2 lbs (680-900g) whole cleaned octopus (preferably frozen)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for garnish)

Instructions:

  1. Defrost the octopus if frozen. Rinse under cold water and trim any excess bits.
  2. Boil octopus in a large pot of salted water for 40-50 minutes until tender. Check doneness by piercing: it should easily give way to a fork.
  3. In a bowl, mix olive oil, minced garlic, lemon juice, zest, smoked paprika, salt, and pepper.
  4. Once tender, remove octopus from the pot and let it cool slightly. Cut into manageable pieces (tentacles). Coat in marinade and set aside for 30 minutes.
  5. Preheat the grill to medium-high heat. Grill marinated octopus for 3-4 minutes per side until charred. Baste with leftover marinade for added flavor.
  6. Plate grilled octopus, garnish with parsley, and serve with lemon wedges.