Grilled Octopus with Almond Sauce

Ingredients

• 2 pounds (900g) octopus tentacles 2 pounds (900g) octopus tentacles
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) almond milk 1/2 cup (120ml) almond milk
• 1/4 cup (30g) ground almonds 1/4 cup (30g) ground almonds
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh herbs (such as cilantro or parsley) for garnish Fresh herbs (such as cilantro or parsley) for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 1g)
• Carbohydrates: 7g (Sugars: 1g)
• Protein: 28g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, smoked paprika, cumin, salt, and black pepper.
2. 2.
   Place the octopus tentacles in a large ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, allowing the flavors to infuse.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the octopus from the marinade and pat dry with paper towels.
5. 5.
   Drizzle the octopus with olive oil and place it on the grill. Cook for 3-4 minutes per side, until charred and tender.
6. 6.
   While the octopus is grilling, prepare the almond sauce. In a small saucepan, heat the almond milk over low heat. Gradually whisk in the ground almonds until the sauce thickens slightly.
7. 7.
   Remove the octopus from the grill and let it rest for a few minutes. Then, slice it into bite-sized pieces.
8. 8.
   Serve the grilled octopus with the creamy almond sauce and garnish with fresh herbs.

Treat your ingredients with care...

• Octopus — To ensure tenderness, consider tenderizing the octopus by freezing it for a few hours before marinating and grilling.
• Almond milk — Opt for unsweetened almond milk to maintain the savory nature of the dish.
• Ground almonds — For a richer flavor, toast the ground almonds in a dry pan before adding them to the sauce.

Tips & Tricks

• For a smokier flavor, consider adding a touch of chipotle powder to the marinade.
• If you prefer a thicker sauce, you can add a small amount of cornstarch to the almond milk before heating it.
• Grilling the octopus over charcoal imparts a delightful smoky flavor.
• To achieve an attractive charred appearance, make sure the grill is preheated to the correct temperature.
• Serve the dish with a squeeze of fresh lime juice for an extra burst of citrusy flavor.

Serving advice

Serve the Grilled Octopus with Almond Sauce as a main course, accompanied by steamed vegetables or fluffy quinoa. It pairs well with a crisp white wine or a light-bodied beer.

Presentation advice

Arrange the sliced octopus on a platter, drizzle the creamy almond sauce over it, and garnish with fresh herbs. For an elegant touch, sprinkle some smoked paprika on top.