Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by tenderizing 2 pounds of cleaned octopus by blanching it in boiling water for 30 minutes, then drain and cool completely.

2. 2

   In a large bowl, whisk together 3 tablespoons of olive oil, the juice and zest of 1 large lemon, 4 minced garlic cloves, 2 teaspoons of ground cumin, 2 teaspoons of smoked paprika, and 1/2 teaspoon of black pepper to create a flavorful marinade.

3. 3

   Add the cooled octopus to the marinade, ensuring it is thoroughly coated, then cover and refrigerate for at least 2 hours to allow the flavors to penetrate.

4. 4

   Prepare your fire-roasting setup, achieving a medium-high heat over coals or wood, and then lightly brush the marinated octopus with the remaining 1 tablespoon of olive oil.

5. 5

   Grill the octopus tentacles directly over the fire for 4 to 6 minutes per side, or until they are beautifully charred and tender.

6. 6

   While the octopus roasts, combine 2 tablespoons of Harissa paste, 1 tablespoon of honey, 1/4 teaspoon of saffron threads steeped in 2 tablespoons of hot water, the juice and zest of the second large lemon, 1/4 cup of chopped fresh cilantro, and 1/4 cup of chopped fresh parsley in a small bowl to form the harissa-lemon glaze.

7. 7

   During the last minute of grilling, generously brush the grilled octopus with the prepared harissa-lemon glaze, allowing it to caramelize slightly over the fire.

8. 8

   Serve the Moroccan Fire-Roasted Octopus immediately, garnished with additional fresh herbs and a pinch of 1 teaspoon of salt to taste.