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Nutrition Facts
Serving Size 301 g
(Approx. 6 Servings)
Amount Per Serving
Calories 400 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 220 mg 73%
Sodium 1040 mg 43%
Total Carbohydrate 18 g 6%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 68 g
Vitamin A 20% Iron 120%
Vitamin C 90% Calcium 25%
*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.
Charred Octopus with Grilled Citrus
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
6  People


Recipe makes 6 Servings

2 Qt water
1 750 ml bottle of white wine, any wine that is dry and crisp
3 large lemons, 2 sliced for boiling liquid, 1 reserved for grilling
1 large white onion, roughly chopped
10 cloves of garlic, smashed or crushed
1/4 cup(s) kosher salt
5 bay leaves
1/3 cup(s) sherry vinegar
3 Lb octopus, thawed, beak removed
1 medium grapefruit
1 large navel orange
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In a large pot, add water, wine, 2 sliced lemons, onions, garlic, salt, bay leaves, and vinegar. Bring to a boil over high heat.
Add octopus, turn heat down to a simmer and allow to cook 45 minutes or until just tender (tentacles should feel soft when squeezed with tongs).
Remove to a bowl, drain liquid and cover octopus with a little ice until just cool enough to handle.
Meanwhile, preheat grill to medium-high or around 375º to 400ºF.
Cut remaining lemon, grapefruit and orange in half and place on grill. Dice octopus tentacles into approximately 1 to 2 inch pieces, and discard head and very center of octopus.
Grill octopus until slightly charred on all sides. Remove fruit from grill when nicely marked as well.
Place octopus in a serving dish and squeeze grilled citrus evenly over it. Season to taste with salt and pepper.
Chef's Note: To remove the beak of the octopus, gently press your fingers together at the very center underneath the octopus to pop beak out. Discard before cooking.


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