Snack

Grilled octopus with paprika oil

Name: Grilled octopus with paprika oil
Total time: 90 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb Octopus; 2½ fl oz Olive oil; 1 Lemon; Smoked paprika, a heaped teaspoon; Bay leaves and peppercorns, three and a teaspoon, for the pot; Flat-leaf parsley, a small handful; Flaky sea salt, to finish

Simmered until tender first and grilled only at the end, because octopus goes from raw to rubber to tender and back to rubber — the grill is for the char, not the cooking.

2gnet carbs

21gfat

25gprotein

295kcal

Per serving90 minServes 4

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Ingredients

For the whole dish · serves 4

Octopus1¼ lb
Olive oil2½ fl oz
Lemon1
Smoked paprikaa heaped teaspoon
Bay leaves and peppercornsthree and a teaspoon, for the pot
Flat-leaf parsleya small handful
Flaky sea saltto finish

Method

6 steps · 90 minutes

Simmer the octopus in unsalted water with the bay and peppercorns for 50 minutes. Salt early toughens it.
It is done when a knife slides into the thickest part of a tentacle with no resistance. Test rather than trust the clock.
Let it cool in its own liquid for 20 minutes. Lifted out hot, it seizes and tightens.
Cut into lengths, pat dry, and toss in a little of the oil.
Grill or sear over the highest heat for 2 minutes a side, no more. You are chasing blackened edges, not cooking anything.
Whisk the paprika into the rest of the oil off the heat and spoon it over with the lemon, parsley and flaky salt.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.