Zambian-style Grilled Octopus

Ingredients

In the original Italian dish, Polpo alla luciana, the octopus is typically braised in a tomato-based sauce. However, in this Zambian adaptation, we take a different approach by marinating the octopus in Zambian spices and grilling it to perfection. This cooking method adds a smoky flavor and charred texture to the dish, which is not present in the original Italian version. We alse have the original recipe for Polpo alla luciana, so you can check it out.

• 2 pounds (900g) octopus 2 pounds (900g) octopus
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon ground ginger 1 tablespoon ground ginger
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Nshima (Zambian cornmeal dish), for serving Nshima (Zambian cornmeal dish), for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the paprika, ground ginger, minced garlic, vegetable oil, salt, and pepper to create a marinade.
3. 3.
   Clean the octopus thoroughly and pat it dry.
4. 4.
   Place the octopus in the marinade, ensuring it is well coated. Let it marinate for at least 30 minutes.
5. 5.
   Remove the octopus from the marinade and place it on the preheated grill.
6. 6.
   Grill the octopus for about 4-5 minutes per side, or until it is charred and cooked through.
7. 7.
   Remove the octopus from the grill and let it rest for a few minutes.
8. 8.
   Serve the grilled octopus with Nshima on the side.

Treat your ingredients with care...

• Octopus — To ensure tenderness, you can tenderize the octopus by freezing it overnight before marinating and grilling. This helps break down the fibers and results in a more tender texture.

Tips & Tricks

• If you can't find fresh octopus, you can use frozen octopus. Thaw it completely before marinating.
• Adjust the spice levels according to your preference. Add more paprika for a spicier kick or reduce it for a milder flavor.
• Serve the grilled octopus with a squeeze of fresh lemon juice for a burst of citrusy flavor.

Serving advice

Serve the Zambian-style Grilled Octopus as a main dish alongside a generous portion of Nshima. Garnish with fresh herbs, such as cilantro or parsley, for added freshness.

Presentation advice

Arrange the grilled octopus on a platter, drizzle with a little olive oil, and sprinkle with paprika for an attractive presentation. Serve the Nshima in a separate bowl or on individual plates.