Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Grilled octopus with oregano potatoes and smoked paprika
Serves 4 Starters and mains
Ingredients
- 1.2kg octopus, rinsed
- 1 large brown onion, peeled and cut into quarters
- 1 large carrot, peeled and cut into large chunks
- 2 garlic cloves, peeled
- 1 bay leaf
- 400g baby new potatoes
- 45ml extra virgin olive oil
- 15ml lemon juice
- small handful flat leaf parsley, finely chopped
- 1tbsp oregano or marjoram leaves, finely chopped
- mild olive oil, for grilling
- Spanish sweet smoked paprika
Method
Bring a large pan of seasoned water to the boil. Use a sharp knife to cut around the beak of the octopus, in the middle where the tentacles join up. Remove the beak then turn the head inside out, discarding the innards.
Rinse the octopus under cold running water then, tentacles first, slowly lower into the boiling water. Add the onion, carrot, garlic and bay leaf, then bring the water back to a very gentle simmer. Cook for 45 minutes to 1 houror until tender. The time can vary so check by piercing the thickest part of a tentacle with a skewer. Remove from the heat and leave the octopus to cool in its liquid.
Meanwhile, peel the potatoes then place in a pan and cover with cold water. Bring to a simmer and cook until tender then drain in a colander. Once cool enough to handle, slice into 1cm slices and place in a bowl. Place the olive oil, lemon juice and herbs in a small bowl and whisk. Pour the mixture over the potatoes along with a sprinkling of coarse sea salt. Toss the potatoes to coat, then leave at room temperature to marinate.
Lift the octopus from the cooking liquid and drain. Discard the liquid and vegetables. Using a knife, remove the head and cut into a few large strips, then cut each tentacle on an angle into a few pieces. Toss with a little light olive oil to coat, and season with sea salt.
Heat a grill pan or heavy frying pan over medium to high heat then sear the octopus segments until slightly charred and heated through. Arrange the potatoes on a flat serving dish and pour over any oil mixture, then arrange the octopus on top. Sprinkle with smoked paprika and sea salt before serving.
Advertisement