Grilled Spanish Octopus

I went to Spain at the beginning of November and when I came back my parents wanted to have a Spanish wine night. So we decided to make a Spanish appetizer to pair with it. What'd we decide? Octopus of course. It's a pretty tasty dish, if i do say so myself.

Ingredients

1 Octopus

1 Yellow Onion

2 Bay Leaves

2 Boxes of Chicken Broth

1/2 Cup of White Wine

2 TBS of Garlic

1 TSP of Peppercorn

2 Lemons

Olive Oil

Cayenne Pepper

2 TBS of Paprika

1 TSP of Salt

1 Wine Cork

Instructions

1. Combine chicken broth, chopped onion, white wine, peppercorn, salt and paprika in a pot and bring to a boil.

2. Wash the octopus. Then remove the head and the beak.

3. Add chopped lemons to the broth.

4. Dip the Octopus in the broth a few times so that the tentacles curl.

5. Then place the whole octopus into the broth with a wine cork and cook for 45 minutes.

6. Remove the octopus and allow too cool for 2 hours or overnight.

7. Then cut in half and grill each side for 4-5 minutes.

8. Combine 2 TBS of garlic, juice from 1 lemon, 1 TBS of olive oil and coat the octopus with the mixture.

9. Cut into bite size pieces. Sprinkle paprika and on top. Then serve and enjoy

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