Grilled Octopus with Potatoes and Olive Oil

Step 1

Bring a large pot of salted water to a boil. Add the 1.5 lb octopus and simmer gently until tender, about 45 minutes. Drain and let cool slightly.

Step 2

Preheat oven to 425°F. Halve the 1 lb baby potatoes and toss with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast until golden and crispy, about 25 minutes.

Step 3

While potatoes roast, cut the octopus into serving pieces. In a small bowl, mix 4 minced garlic cloves with 2 tbsp olive oil and a pinch of salt.

Step 4

Heat a grill or grill pan over high heat. Brush the octopus with the garlic oil and grill until charred and crispy on the edges, about 3 minutes per side.

Step 5

Toss the roasted potatoes with the remaining garlic oil and 1/4 cup chopped parsley. Season with salt and pepper to taste.

Step 6

Arrange the potatoes on a platter, top with the grilled octopus, and drizzle with the remaining olive oil. Serve immediately.

Step 7

Garnish with extra parsley and a squeeze of lemon if desired.