Charred Spanish Octopus

Ingredients

Fresh parsley

1/4 cup, chopped

Black pepper

1 teaspoon, freshly ground

Salt

1 teaspoon, or to taste

Paprika

1 tablespoon

Lemon

1, juiced

Garlic

4 cloves, minced

Olive oil

1/4 cup

Octopus

2 pounds, cleaned

Instructions

1. Start by cleaning the octopus: remove the beak and eyes, then rinse well under cold water.
2. In a large pot, add the cleaned octopus and cover it with water. Bring to a boil, then reduce the heat and let it simmer for about an hour, or until the octopus becomes tender.
3. Once cooked, remove the octopus from the pot and allow it to cool. This will make it easier to handle.
4. After cooling, cut the octopus into large, bite-sized pieces.
5. In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, paprika, salt, and freshly ground black pepper. Whisk together until well blended.
6. Add the octopus pieces to the bowl and gently toss to ensure they are fully coated in the marinade.
7. Preheat your grill or grill pan over high heat until hot.
8. Place the marinated octopus pieces on the grill and cook for about 2-3 minutes on each side, or until they are nicely charred.
9. Remove from the grill and sprinkle with freshly chopped parsley before serving.