Grilled Octopus Tentacle with Lemon & Schug

Name: Grilled Octopus Tentacle with Lemon & Schug
Cuisine: Israel
Ingredients: 300–400 g Octopus tentacle (pre-cooked or fresh); 3 tbsp Olive oil; 2 tbsp Fresh lemon juice; 1–2 tsp Schug (Yemeni chili paste); 2 cloves (minced) Garlic; ¾ tsp Salt; to taste Black pepper; 1 Lemon wedge

A recipe from Israel.

🇮🇱 IsraelhighProteintentaclegrillcoastalchewyCrisp

Grilled Octopus Tentacle with Lemon & Schug

Nutrition (per serving)

380Calories

48 gProtein

8 gCarbs

18 gFat

2 gSugar

1400 mgSalt

Ingredients

300–400 g Octopus tentacle (pre-cooked or fresh)
3 tbsp Olive oil
2 tbsp Fresh lemon juice
1–2 tsp Schug (Yemeni chili paste)
2 cloves (minced) Garlic
¾ tsp Salt
to taste Black pepper
1 Lemon wedge

Method

If fresh: Simmer octopus in salted water with lemon half 45–60 min until tender → cool & slice into large pieces.
Marinate octopus in olive oil, lemon juice, garlic, schug, salt & pepper 30 min.
Heat small grill pan or grill to high.
Grill pieces 3–4 min per side until charred and crispy outside, tender inside.
Rest 2 min → plate → squeeze fresh lemon over top.
Serve with extra schug on the side, tahini drizzle, and a small Israeli salad.