Grilled octopus is a delicacy in Spain, Portugal, and Greece—tender, meaty, and slightly crisped over flame. Pairing it with paprika-spiced potatoes (inspired by Spanish pulpo a la gallega ) brings in warmth and bold flavor. Finished with a drizzle of olive oil and a sprinkle of herbs, this dish is both elegant and rustic.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 25 minsCook Time 1 hr 15 minsTotal Time 1 hr 40 minsFor the Octopus
2 lbs whole octopus, cleaned (frozen & thawed works best)
1 small onion, halved
2 bay leaves
4 cloves garlic, crushed
1 tbsp vinegar
Salt, to taste
Olive oil, for brushing
Lemon wedges, for serving
For the Paprika Potatoes
1 lb baby potatoes (or Yukon Gold), halved
2 tbsp olive oil
1 tsp sweet paprika
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
Salt and pepper, to taste
Chopped parsley, for garnish
Cook the Octopus
1
In a large pot, bring water to a boil with onion , bay leaves , garlic , and vinegar .
Add octopus , reduce to a simmer, and cook 45–60 minutes , until fork-tender.
Remove and cool slightly. Cut into individual tentacles and pat dry .
Grill the Octopus
2
Preheat a grill or grill pan to high. Brush tentacles with olive oil .
Grill for 3–4 minutes per side , until nicely charred and crisp on the edges.
Sprinkle with salt , pepper , and a squeeze of lemon juice .
Make the Paprika Potatoes
3
While octopus is boiling, toss potatoes with olive oil , paprikas , salt , and pepper .
Roast in a 400°F (200°C) oven for 25–30 minutes , shaking halfway, until golden and crisp.
To Serve
4
Arrange grilled octopus over a bed of paprika potatoes .
Drizzle with extra virgin olive oil , sprinkle with parsley , and serve with lemon wedges on the side.
Tips & Variations
5
Frozen octopus is usually more tender—don't be afraid to use it.
Add a spoonful of garlic aioli or romesco sauce for dipping.
Want a smoky finish? Toss some wood chips on the grill for aromatic flair.
Ingredients For the Octopus
2 lbs whole octopus, cleaned (frozen & thawed works best)
1 small onion, halved
2 bay leaves
4 cloves garlic, crushed
1 tbsp vinegar
Salt, to taste
Olive oil, for brushing
Lemon wedges, for serving
For the Paprika Potatoes
1 lb baby potatoes (or Yukon Gold), halved
2 tbsp olive oil
1 tsp sweet paprika
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
Salt and pepper, to taste
Chopped parsley, for garnish
Directions Cook the Octopus
1
In a large pot, bring water to a boil with onion , bay leaves , garlic , and vinegar .
Add octopus , reduce to a simmer, and cook 45–60 minutes , until fork-tender.
Remove and cool slightly. Cut into individual tentacles and pat dry .
Grill the Octopus
2
Preheat a grill or grill pan to high. Brush tentacles with olive oil .
Grill for 3–4 minutes per side , until nicely charred and crisp on the edges.
Sprinkle with salt , pepper , and a squeeze of lemon juice .
Make the Paprika Potatoes
3
While octopus is boiling, toss potatoes with olive oil , paprikas , salt , and pepper .
Roast in a 400°F (200°C) oven for 25–30 minutes , shaking halfway, until golden and crisp.
To Serve
4
Arrange grilled octopus over a bed of paprika potatoes .
Drizzle with extra virgin olive oil , sprinkle with parsley , and serve with lemon wedges on the side.
Tips & Variations
5
Frozen octopus is usually more tender—don't be afraid to use it.
Add a spoonful of garlic aioli or romesco sauce for dipping.
Want a smoky finish? Toss some wood chips on the grill for aromatic flair.
Grilled Octopus with Paprika Potatoes
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