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.
Ingredients
- 2 lbs whole octopus (cleaned; ask fishmonger to clean), cleaned
- 2 bay leaves
- 4 cloves 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
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1
Bring a large pot of water to a boil. Add 2 bay leaves, 4 cloves 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.
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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.
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3
Meanwhile, cook 1 lb halved baby Yukon Gold potatoes in salted boiling water for 12-15 minutes until just tender. Drain well.
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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.
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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.
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6
Toss the cooked potatoes in the remaining paprika oil with 1 tsp kosher salt.
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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.