Grilled Octopus with Garlic Potatoes

Step 1

Bring a large pot of salted water to a rolling boil. Add the whole octopus and return to a boil, then reduce heat to a gentle simmer. Cook for 35-45 minutes, until the octopus is tender when pierced with a fork and the skin pulls away easily. The cooking liquid should be fragrant with ocean brine.

Step 2

While the octopus cooks, cut the waxy potatoes into 1-inch cubes (skin on) and toss with 3 tbsp of olive oil, half the garlic (minced), 0.75 tsp salt, and black pepper. Spread on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, stirring halfway through, until golden and crispy at the edges.

Step 3

Remove the cooked octopus from the water and let it cool slightly, about 5 minutes. Cut the tentacles away from the head and body, then cut each tentacle into 4-6 inch pieces. Pat dry with paper towels before grilling.

Step 4

Heat a cast-iron griddle or grill pan over medium-high heat until smoking hot, about 3 minutes. Brush the octopus pieces lightly with olive oil on both sides. Grill for 2-3 minutes per side, until charred and crispy with dark grill marks, being careful not to move them too much.

Step 5

While the octopus grills, slice the remaining garlic cloves thin and warm with 2 tbsp olive oil in a small skillet over low heat, stirring gently for about 2 minutes, until fragrant and just golden. Do not brown or the garlic will taste bitter.

Step 6

Transfer the grilled octopus to a large serving platter. Toss the roasted potatoes with the warm garlic oil and fresh lemon juice, then arrange around the octopus. Season everything with a pinch more sea salt, red pepper flakes, and finish with fresh parsley scattered over the top.