Ingredients with Measurements:
- 2 pounds octopus, cleaned and tentacles separated
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Grill or grill pan
- Large bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, paprika, salt, and black pepper.
3. Add the cleaned octopus tentacles to the bowl and toss to coat evenly.
4. Place the octopus tentacles on the grill and cook for 3-4 minutes per side, until charred and cooked through.
5. Remove the octopus from the grill and arrange on a serving platter.
6. Garnish with lemon slices and chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Paprika can be substituted with smoked paprika for a smoky flavor.
Variations:
- Add sliced onions and bell peppers to the marinade for added flavor.
- Serve with a side of roasted potatoes or a fresh salad.
Tips and tricks:
- Make sure to clean the octopus properly before cooking.
- Do not overcook the octopus, as it can become tough and rubbery.
- If using a grill pan, make sure to heat it up before adding the octopus to prevent sticking.
Storage instructions:
- Store leftover octopus in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the octopus in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the grilled octopus on a bed of arugula or mixed greens for a fresh and colorful presentation.
Garnishes:
- Garnish with lemon slices and chopped parsley.
Pairings:
- Serve with a glass of crisp white wine, such as Vinho Verde or Albariño.
Suggested side dishes:
- Roasted potatoes or a fresh salad.
Troubleshooting advice:
- If the octopus is tough or rubbery, it may have been overcooked. Try reducing the cooking time on the grill.
Food safety advice:
- Make sure to clean the octopus properly before cooking to prevent any foodborne illnesses.
Food history:
- Grilled octopus is a popular dish in Mediterranean and Portuguese cuisine.
Flavor profiles:
- The grilled octopus has a smoky and slightly charred flavor, with a tangy and garlicky marinade.
Serving suggestions:
- Serve the grilled octopus as a main dish or as an appetizer.
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Region: Portuguese