Paleo Grilled Octopus Tentacle with Lemon-Herb Vinaigrette
Elevate your paleo dining experience with this stunning Grilled Octopus Tentacle with Lemon-Herb Vinaigrette. Perfectly tenderized through slow simmering and charred to perfection on the grill, this seafood dish offers a delightful contrast of textures—succulent on the inside with a smoky, crispy exterior. Topped with a bright, zesty vinaigrette made from fresh parsley, cilantro, garlic, and lemon, and enhanced by a subtle kick of red chili flakes, it's a flavorful masterpiece that feels both light and indulgent. Ideal for health-conscious food lovers seeking a protein-rich, gluten-free option, this elegant recipe is sure to impress at your next dinner gathering. Ready in just over an hour, it’s as surprisingly simple to prepare as it is exquisite to serve! Keywords: paleo octopus recipe, grilled octopus, lemon-herb vinaigrette, tender octopus, gluten-free seafood recipes.
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Recipe Information
Ingredients
- 2 pounds octopus tentacles
- 0.25 cup olive oil
- 1 large lemon
- 0.25 cup fresh parsley
- 0.25 cup fresh cilantro
- 3 cloves fresh garlic
- 2 tablespoons red wine vinegar
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 cups water
- 2 pieces bay leaves
Instructions
Start by tenderizing the octopus. In a large pot, bring 8 cups of water to a rolling boil. Add 1 teaspoon of salt and 2 bay leaves.
Carefully immerse the octopus tentacles into the boiling water. Reduce the heat to low and let them simmer gently for 45 minutes to 1 hour, until the octopus is tender when pierced with a fork.
While the octopus is cooking, prepare the lemon-herb vinaigrette. Zest and juice the lemon into a bowl.
Finely chop the fresh parsley and cilantro and add to the bowl with the lemon juice.
Mince the garlic cloves and add them along with the red wine vinegar, red chili flakes, olive oil, salt, and black pepper. Whisk the vinaigrette together until well combined.
Once the octopus is tender, drain and pat dry with paper towels.
Preheat your grill to medium-high heat.
Brush the octopus tentacles with a little olive oil to prevent sticking. Place them on the hot grill.
Grill the octopus for 3-4 minutes on each side, or until lightly charred and crispy on the outside.
Remove from the grill and let rest for a few minutes. Slice the tentacles into bite-sized pieces.
Drizzle the grilled octopus with the prepared lemon-herb vinaigrette.
Serve immediately, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 2.0 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4067 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
