Spanish-Style Grilled Octopus recipe - ingredients, nutrition and when to eat it
A Spanish dish of boiled octopus and potatoes grilled in olive oil and finished with paprika.
A Spanish dish of boiled octopus and potatoes grilled in olive oil and finished with paprika. The octopus is pleasantly chewy and the potatoes are fluffy, making it a light yet satisfying lunch or dinner.
World cuisine · 30 minutes to cook
Nutrition (per 373.5g serving): 390.9 kcal · protein 28.9g · carbohydrate 34.2g · fat 14.7g · sodium 928.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry the boiled octopus thoroughly so it doesn’t splatter in the pan and the surface browns nicely.
Tips: Paprika can turn bitter if cooked too long, so it’s best to sprinkle it on after turning off the heat.
Tips: Octopus can become tough if overcooked, so finish when the surface is warm and lightly browned.
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Ingredients (1 serving)
- Boiled octopus — 150 g
- Potato — 1 pc
- Olive oil — 1 Tbsp
- Paprika powder — 1 tsp
- Garlic — 2 pc
- Salt — 0.3 tsp
- Ground black pepper — 0.2 tsp
- Lemon — 0.3 pc