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.
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.
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.
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.
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.
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.
2 servings