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Grilled Octopus with Smoked Paprika

Tender braised octopus charred on the grill and served with smoky paprika oil, roasted potatoes, and a bright lemon-parsley finish in classic Spanish tapas style. Plan ahead: the octopus must braise for 45-60 minutes before grilling.

100 minHardServes 4230 cal/serving

SpanishAppetizerGrill and StovetopPescatarianMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 lbs whole octopus (cleaned; ask fishmonger to clean), cleaned
  • 2 bay leaves
  • 4 garlic cloves (for braising), smashed
  • 1 tsp whole black peppercorns
  • 6 tbsp extra-virgin olive oil
  • 2 tsp smoked paprika (pimenton de la Vera)
  • 1 tsp sweet paprika
  • 2 lemons, halved
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1 tsp kosher salt
  • 1 lb baby Yukon Gold potatoes, halved

Instructions

  1. 1

    Bring a large pot of water to a boil. Add 2 bay leaves, 4 smashed garlic cloves (for braising), and 1 tsp whole black peppercorns. Dip 2 lbs cleaned whole octopus (cleaned; ask fishmonger to clean) in the boiling water three times to curl the tentacles, then fully submerge it. Reduce heat to a gentle simmer, cover, and braise for 45-60 minutes until a knife slides into the thickest part of a tentacle with no resistance.

  2. 2

    Remove the octopus from the braising liquid and let cool enough to handle. Reserve 1 cup of braising liquid. Cut the octopus into large pieces: separate the tentacles and halve the head.

  3. 3

    Meanwhile, cook 1 lb halved baby Yukon Gold potatoes in salted boiling water for 12-15 minutes until just tender. Drain well.

  4. 4

    Preheat the grill to high heat. In a small saucepan or skillet, warm 6 tbsp extra-virgin olive oil over low heat. Add 2 tsp smoked paprika (pimenton de la Vera) and 1 tsp sweet paprika and stir for 30 seconds until fragrant. Remove from heat.

  5. 5

    Brush the octopus pieces with half the paprika oil. Grill over high heat for 2-3 minutes per side until charred and crispy at the edges. Remove from the grill.

  6. 6

    Toss the cooked potatoes in the remaining paprika oil with 1 tsp kosher salt.

  7. 7

    Arrange the potatoes on a serving platter. Place the grilled octopus on top. Squeeze the juice of 2 halved lemons over everything, drizzle with any remaining paprika oil, and scatter 1/4 cup finely chopped fresh flat-leaf parsley over the top. Serve immediately.

Questions

How long does Grilled Octopus with Smoked Paprika keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Grilled Octopus with Smoked Paprika?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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