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Ingredientes
- 2 lb cleaned, trimmed octopus
- 3 Tbsp. red wine vinegar (45ml)
- 2 Tbsp. fresh lemon juice (30ml)
- 1 Tbsp. dry oregano (15ml)
- 1 tsp coarse salt (5ml)
- 1 tsp cracked black pepper (5ml)
- 8 Tbsp. extra virgin extra virgin olive oil (120ml)
- 1/4 c. finely minced parsley (62ml)
Direcciones
- Preheat grill to medium high heat. If you cannot hold you hand over the heat for a count of 5 -steamboats the grill is too warm. Lower the heat and let it cold a bit.
- Scrape any reddish skin off of the octopus. Leave the legs whole and cut the body into quarters. Rinse the octopus under cool water and blot dry. You can thread the legs onto long metal skewers or possibly place them directly onto the grill
- Spritz the grill top liberally with vegetable or possibly grape seed oil. Arrange the octopus on the grill and turn every minute or possibly so till they are nicely charred on all sides (about 3 min per side - 8-12 min in all)
- Cut the grilled octopus into bite sized pcs and place in a bowl. Mix 2 Tbsp. of lemon juice, vinegar, oregano, salt and parsley together. Pour over the octopus and toss. Leave the octopus to marinate for 30 min. Adjust seasoning and serve with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 240 | 97% |
| Total Fat 27.12g | 34% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 585mg | 24% |
| Potassium 53mg | 2% |
| Total Carbs 1.74g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.25g | 0% |
| Protein 0.28g | 0% |
