Ingredients
- 1 large octopus leg (pre-cooked)
- 4 small potatoes, boiled and cut into halves
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 2 cloves garlic, minced
- 1 sprig fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Octopus
- Use refrigerator to thaw the frozen octopus leg.
Step 2: Marinate the Octopus
- In a bowl, mix olive oil, lemon juice, paprika, minced garlic, thyme, salt, and pepper.
- Coat the octopus leg with the marinade and let it sit for 10-15 minutes.
Step 3: Grill the Octopus
- Preheat a grill pan or outdoor grill to medium-high heat.
- Grill the marinated octopus leg for 3-4 minutes on each side until charred and heated through.
Step 4: Prepare the Vegetables
- While grilling the octopus, sauté the boiled potato and cherry tomatoes in olive oil over medium heat until golden brown and tender, about 5-7 minutes. Season with salt and pepper.
Step 5: Serve
- Arrange the grilled octopus leg on a plate with the sautéed potatoes and tomatoes.
Tips
- For extra flavor, sprinkle a bit of chopped parsley over the dish before serving.
- Use smoked paprika for a deeper, richer taste.
