Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cook 1.5 kilograms of fresh octopus in boiling water until it is tender, which typically takes approximately 45-60 minutes, then drain it and allow it to cool slightly.

2. 2

   In a medium-sized bowl, thoroughly whisk together 60 milliliters of olive oil, 30 milliliters of white wine vinegar, 2 tablespoons of smoked paprika, 4 lightly crushed whole star anise pods, 4 minced cloves of garlic, 1 tablespoon of honey, 1 teaspoon of finely grated orange zest, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper to create a flavorful glaze.

3. 3

   Cut the tender octopus into large, manageable pieces and carefully toss them with the prepared glaze, ensuring that all pieces are evenly and thoroughly coated, then allow the octopus to marinate for at least 30 minutes at room temperature.

4. 4

   Prepare a charcoal grill by arranging the coals for a consistent medium-high heat, making sure the grill grates are clean and lightly oiled to prevent sticking.

5. 5

   Place the marinated octopus pieces directly onto the hot grill grates and cook for 3 to 4 minutes per side, turning them occasionally and basting with any remaining glaze, until they are slightly charred and thoroughly heated through.

6. 6

   Remove the grilled octopus from the heat, artfully arrange it on a serving platter, generously garnish with 2 tablespoons of freshly chopped flat-leaf parsley, and serve immediately for optimal flavor.