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Grilled Octopus

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  Baby spanish rock octopus 2 Medium
  Parsley sprigs 8 Medium, chopped
  Cilantro 1 Ounce
  Red wine vinegar 32 Ounce
  Extra virgin olive oil 5 Ounce
  Lemon juice 2 Ounce
  Red onion 1⁄4 Large, sliced
  Salt 1 Teaspoon
  Pepper 1 Teaspoon

1. Poach Baby Spanish Octopus in red wine vinegar for 20 minutes.
2. Remove from vinegar and let cool for 10 minutes.
3. To make the marinade, blend together 4 ounces of Extra Virgin Olive Oil, Parsley, and 2 ounces of Lemon Juice.
4. Add the Octopus to the mixture and marinade for 3 days.
5. Place the octopus on a hot grill or a grill pan for 2 minutes on each side.
6. Remove from heat and chop into medium sized pieces.
7. Add to mixing bowl, toss with sliced red onion, cilantro, 1 ounce of extra virgin olive oil, 0.5 ounce of lemon juice.

8. Lightly season with salt and pepper and serve.

Recipe Summary

Difficulty Level: 
Cook Time: 
25 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 882 Calories from Fat 668

% Daily Value*

Total Fat 72 g110.8%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 64.8 mg21.6%

Sodium 1347.2 mg56.1%

Total Carbohydrates 12 g3.9%

Dietary Fiber 1.6 g6.4%

Sugars 3.9 g

Protein 21 g42.7%

Vitamin A 31.2% Vitamin C 57.9%

Calcium 12.6% Iron 54.2%

*Based on a 2000 Calorie diet

Grilled Octopus Recipe Video