Grilled Mediterranean Octopus

Tender octopus grilled to perfection, marinated in a zesty blend of lemon, garlic, and herbs, served with a fresh arugula salad. A flavorful and elegant main dish showcasing the ocean's best.

Steps

1. Clean the octopus tentacle under cold water. 2. Bring a pot of salted water to a boil and blanch the octopus for 3 minutes to tenderize. 3. Drain and let it cool slightly. 4. In a bowl, mix olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. 5. Marinate the octopus in the mixture for 30 minutes. 6. Heat a grill pan over medium-high heat. 7. Grill the octopus for 3-4 minutes on each side until lightly charred. 8. Toss arugula with balsamic vinegar, honey, and a pinch of salt. 9. Plate the grilled octopus on the arugula salad, sprinkle with fresh parsley, and serve immediately.

1 small octopus tentacle (about 200g) 1 clove garlic, minced 1 tbsp olive oil Juice of 1/2 lemon 1 tsp smoked paprika Salt and black pepper to taste Handful of fresh parsley, chopped Arugula for serving 1 tbsp balsamic vinegar 1 tsp honey