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).

Looking for a unique seafood dish to impress your guests? Pulpo a la Gallega Ingredients: - 2 pounds octopus, cleaned - 4 medium potatoes, peeled and cut into chunks - 1/4 cup extra virgin olive oil - 1 tablespoon smoked paprika - 1 teaspoon sea salt - Fresh parsley, chopped for garnish - Lemon wedges for serving Preparation Steps: 1. Bring a large pot of salted water to a boil. 2. Add the octopus and cook for about 30-40 minutes until tender. 3. Remove the octopus from the pot and let it cool. 4. In the same water, add the potato chunks and cook until fork-tender, about 15-20 minutes. 5. Drain the potatoes and slice the octopus into bite-sized pieces. 6. On a serving platter, arrange the potatoes and octopus. 7. Drizzle with olive oil and sprinkle with smoked paprika and sea salt. 8. Garnish with chopped parsley and serve with lemon wedges on the side. Prep Time: 15 mins | Cooking Time: 1 hour | Total Time: 1 hour 15 mins Calories: 350 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a fresh green salad or crusty bread for a complete meal. #seafood #octopus #spanishcuisine