Mediterranean 70 min

Grilled Octopus with Potatoes

Name: Grilled Octopus with Potatoes
Total time: 70 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2.5 lbs octopus, cleaned; 1 lb baby potatoes, halved; 4 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; Fresh parsley; Lemon wedges; Salt and pepper

seafoodgluten-freepaleohigh-proteindairy-free

Ingredientsfor 2

320

Cal

38g

Protein

18g

Carbs

12g

Fat

12.5 lbs octopus, cleaned
21 lb baby potatoes, halved
34 tablespoons olive oil
43 cloves garlic, minced
51 teaspoon smoked paprika
62 tablespoons red wine vinegar
71 teaspoon dried oregano
8Fresh parsley
9Lemon wedges
10Salt and pepper

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Instructions

1
Simmer octopus in water with a bay leaf for 50–60 minutes until a knife slides through the thickest tentacle with no resistance. Cool in the liquid. Boil potatoes separately in salted water until just tender.
2
Cut octopus into tentacles. Toss with 2 tablespoons olive oil and season with salt. Grill over very high heat for 3–4 minutes per side until charred and caramelized.
3
Whisk remaining olive oil, garlic, smoked paprika, vinegar, and oregano. Toss warm potatoes in half the dressing. Arrange potatoes on a platter, top with grilled octopus, drizzle remaining dressing over everything. Garnish with parsley and lemon wedges.