Pulpo jugoso a la parrilla, tierno al estilo mediterráneo

Ingredientes

• 2 lbs pre-cooked octopus tentacles, thawed
• 1/2 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1 large lemon, zested and juiced
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• Fresh parsley, for garnish
• Extra lemon wedges, for serving

Preparación

1. 1

   Rinse the thawed octopus tentacles and pat them completely dry with paper towels. This is crucial for getting a good char.

2. 2

   In a large bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, salt, and pepper.

3. 3

   Add the dry octopus to the marinade and toss gently to coat. Let it sit for 15-30 minutes at room temperature.

4. 4

   Preheat your grill to high heat. It should be very hot before you start cooking.

5. 5

   Place the octopus tentacles directly on the hot grill grates. Cook for 3-5 minutes per side, until you have deep char marks and the suckers are slightly crispy.

6. 6

   Remove the octopus from the grill and let it rest on a cutting board for a few minutes.

7. 7

   Serve the tentacles whole or sliced into bite-sized pieces. Garnish with fresh parsley, a final drizzle of olive oil, and extra lemon wedges on the side.