Nutrition Facts

Serving Size 180 g

(Approx. 6 Servings)

Amount Per Serving

Calories	310	Calories From Fat	80

% Daily Value*

Total Fat 9 g	14%

Saturated Fat 1.5 g	8%

Trans Fat 0.0 g

Cholesterol 145 mg	48%

Sodium 1820 mg	76%

Total Carbohydrate 8 g	3%

Dietary Fiber 1 g	4%

Sugars 0 g

Protein	45 g

Vitamin A 15%	•	Iron 80%

Vitamin C 25%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Pulpo with Pimentón and Olives (Octopus)

Prep Time

15 minutes

Cook Time

55 minutes

Total Time

1 h 10 m

Serves

6 People

Ingredients

Recipe makes 6 Servings

4 lemons, quartered and squeezed

3 bay leaves

1 large white onion, diced

1/4 cup(s) kosher salt

2 sprigs of fresh thyme

1 Lb fresh octopus, beak removed

1 Tsp smoked paprika (pimentón)

1/3 cup(s) sliced green olives

1 Tbsp Seville Spain Extra Virgin Olive Oil

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Instructions

Bring a large pot of water (approximately 1 gallon) to a boil.

Add lemons, bay leaves, diced onion, salt and thyme sprigs.

Reduce heat, add octopus and cook 45 minutes to 1 hour at a simmer.

About halfway through boiling the octopus, preheat grill to 350˚F and prepare an ice bath.

Remove octopus from boiling water and place in ice bath to cool completely (discard boiling water, herbs and lemons). Octopus should feel tender when poked with a knife.

Grease grill. Cut octopus into large chunks and grill 4 to 5 minutes per side or until just charred.

Transfer to a serving plate and sprinkle smoked pimentón over octopus and add sliced olives.

Drizzle with olive oil and serve while hot.