Spanish Grilled Octopus With Paprika Aioli Recipe

Introduction

Octopus is a popular seafood delicacy in Spain, and Spanish Grilled Octopus With Paprika Aioli is a delicious and easy-to-make dish that you can enjoy at home. This recipe combines the smoky flavors of grilled octopus with the creamy and tangy taste of paprika aioli.

Ingredients

• 2 lbs. octopus
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp. smoked paprika
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup mayonnaise
• 1 tbsp. lemon juice
• 1/2 tsp. smoked paprika
• 1 clove garlic, minced

Instructions

Preparing the Octopus

1. Clean the octopus by removing the head, beak, and innards. Rinse it under cold water and pat dry with paper towels.
2. Place the octopus in a large pot of boiling water and cook for 30-45 minutes, or until tender. Drain and let it cool.
3. Cut the tentacles into bite-sized pieces.

Making the Marinade

1. In a small bowl, whisk together olive oil, minced garlic, smoked paprika, salt, and black pepper.
2. Add the octopus pieces to the marinade and toss to coat.
3. Cover and refrigerate for at least 1 hour.

Making the Paprika Aioli

1. In a small bowl, whisk together mayonnaise, lemon juice, smoked paprika, and minced garlic.
2. Cover and refrigerate until ready to serve.

Grilling the Octopus

1. Preheat the grill to medium-high heat.
2. Thread the octopus pieces onto skewers.
3. Grill the octopus skewers for 2-3 minutes on each side, or until lightly charred and heated through.

Serving

Serve the Spanish Grilled Octopus With Paprika Aioli hot off the grill with a dollop of paprika aioli on top. This dish pairs well with a side salad or crusty bread. Enjoy!