Grilled Octopus Recipe Video
Ingredients
| 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 |
Nutrition Facts
Serving size
Calories 1575 Calories from Fat 748
% Daily Value*
Total Fat 81 g124.3%
Saturated Fat 7.3 g36.3%
Trans Fat 0 g
Cholesterol 470.4 mg156.8%
Sodium 3290.9 mg137.1%
Total Carbohydrates 30 g10.1%
Dietary Fiber 1.6 g6.4%
Sugars 3.9 g
Protein 147 g294.7%
Vitamin A 56.6% Vitamin C 128.3%
Calcium 57.4% Iron 303%
*Based on a 2000 Calorie diet
Directions
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.
SERVING
8. Lightly season with salt and pepper and serve.
Chef
