Grilled Octopus with Chili Oil & Mashed Potatoes
Tender grilled octopus brushed with vibrant chili oil, charred and crispy at the edges, served alongside creamy mashed potatoes. A Nayarit-style seafood dinner that tastes restaurant-quality in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Boil potatoes in salted water until fork-tender, about 12 minutes. Drain and set aside.
Step 2
While potatoes cook, heat 0.5 cup olive oil in a small skillet over medium. Add minced garlic and chili flakes.
Step 3
Cook garlic and chili for 60 seconds until fragrant, then remove from heat. Let the oil cool slightly.
Step 4
Heat a cast iron skillet over medium-high until smoking. Pat octopus dry, then brush generously with chili oil.
Step 5
Sear octopus 2–3 minutes per side without moving, until charred and edges curl. Squeeze lemon over top.
Step 6
Mash warm potatoes with butter, salt, and pepper. Plate potatoes, top with seared octopus, drizzle remaining chili oil.
Tools you’ll need
- large pot for boiling potatoes
- small skillet
- 12-inch cast iron skillet
- potato masher
- brush for oil
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