Grilled Octopus with Lemon Herb Ingredients: - 1 kg octopus, cleaned - 4 cloves garlic, minced - 2 lemons, juiced - 4 tablespoons olive oil - 1 tablespoon fresh parsley, chopped - 1 tablespoon fresh oregano, chopped - Salt and pepper to taste Preparation Steps: 1. In a large pot, bring salted water to boil and add the octopus. 2. Reduce heat and simmer for 40-50 minutes until tender. 3. Remove octopus from water and let cool. 4. In a bowl, mix minced garlic, lemon juice, olive oil, parsley, oregano, salt, and pepper. 5. Cut the octopus into manageable pieces and marinate in the herb mixture for at least 30 minutes. 6. Preheat the grill to medium-high heat. 7. Grill the marinated octopus for 3-4 minutes on each side until charred and heated through. 8. Serve warm with a drizzle of remaining marinade. Prep Time: 20 mins | Cooking Time: 50 mins | Total Time: 1 hr 10 mins Calories: 240 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a mixed green salad and crusty bread or alongside grilled vegetables. #grilledoctopus #seafoodlover #lemonherb

Looking for a delicious seafood dish that will impress? Spanish Grilled Octopus with Paprika Ingredients: - 1 lb octopus, cleaned - 1/4 cup olive oil - 2 tablespoons smoked paprika - 4 cloves garlic, minced - 1 lemon, juiced - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) Preparation Steps: 1. Boil the octopus in salted water for about 45 minutes until tender. 2. Remove the octopus and let it cool slightly. 3. In a bowl, mix olive oil, smoked paprika, minced garlic, lemon juice, salt, and pepper. 4. Cut the octopus tentacles into manageable pieces and toss them in the marinade. 5. Preheat your grill over medium-high heat. 6. Grill the octopus for 2-3 minutes on each side until charred and smoky. 7. Serve hot, garnished with fresh parsley. Prep Time: 15 mins | Cooking Time: 45 mins | Total Time: 1 hr Calories: 220 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with Mediterranean salad and crusty bread for a complete meal! #grilledoctopus #spanishcuisine #seafoodrecipes

Italian Insalata di Polpo – Octopus Salad from Southern Italy A refreshing seafood salad from coastal Italy, often enjoyed in summer or as an antipasto. Insalata di Polpo combines tender octopus with olive oil, lemon, and parsley. Ingredients (Serves 4): * 1 whole octopus (~1.2kg), cleaned * 1 bay leaf * 1 lemon, juiced * 3 tbsp extra virgin olive oil * 2 cloves garlic, minced * 2 tbsp chopped parsley * Salt and black pepper Instructions: 1. Simmer octopus with bay leaf in lightly salted water for 45–60 minutes until tender. Let cool. 2. Cut tentacles into bite-sized pieces. 3. Toss with garlic, lemon juice, olive oil, parsley, salt, and pepper. 4. Chill for at least 30 minutes before serving. Italian Tip: Octopus becomes more tender if frozen and thawed before cooking.

Don’t pick up that cool octopus with the blue rings

Galician Pulpo a Feira – Spanish-Style Octopus A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime. Ingredients (Serves 4): * 1 whole octopus (~1.5kg), cleaned * Coarse sea salt * Sweet or smoked paprika * Extra virgin olive oil * 4–6 boiled potatoes, sliced Instructions: 1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest. 2. Slice tentacles into bite-sized pieces. 3. Arrange potato slices on a wooden plate. Top with octopus slices. 4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil. 5. Serve warm or at room temperature. Spanish Tip: For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).