Name: Grilled Octopus with Paprika Potatoes
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 2 servings
Ingredients: 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; 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

DifficultyBeginner

CategoryFish, Main Courses, Seafood

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.

Yields2 Servings

Prep Time25 minsCook Time1 hr 15 minsTotal Time1 hr 40 mins

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

Cook the Octopus

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

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

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

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

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