Grilled Octopus with Lemon Herb Quinoa

Savor the flavors of the sea with this tender grilled octopus served over a bed of zesty lemon herb quinoa. This dish is perfect for seafood lovers looking for a light yet satisfying meal.

Steps

1. Begin by cleaning the octopus. Remove the beak and any innards, then rinse under cold water. 2. In a large pot, bring water to a boil. Add the octopus and simmer for about 30 minutes until tender. 3. While the octopus is cooking, rinse the quinoa under cold water. In a separate pot, combine the quinoa and water, bring to a boil, then reduce to low heat and cover. Cook for 15 minutes or until water is absorbed. 4. Once the quinoa is cooked, fluff it with a fork and mix in lemon juice, lemon zest, olive oil, garlic, parsley, salt, and pepper. 5. Preheat your grill or grill pan over medium-high heat. Remove the octopus from the pot, pat it dry, and brush with olive oil. Season with salt, pepper, and smoked paprika if using. 6. Grill the octopus for about 4-5 minutes on each side until charred and slightly crispy. 7. Serve the grilled octopus over the lemon herb quinoa, garnished with additional parsley if desired.

1 medium octopus (about 300g) 1 cup quinoa 2 cups water 1 lemon (zested and juiced) 1 tablespoon olive oil 1 garlic clove (minced) 1 tablespoon fresh parsley (chopped) Salt and pepper to taste 1 teaspoon smoked paprika (optional)