Spanish Octopus Recipe

Cook the Octopus

In a large pot, bring salted water to a boil. Add the cleaned octopus and cook for about 45 minutes or until tender. Remove and let cool.

Prepare the Potatoes

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the halved smoked fingerling potatoes and cook until they are golden and crispy, about 10 minutes. Season with salt and black pepper, then set aside.

Sauté Garlic and Prosciutto

In the same skillet, add another tablespoon of olive oil and sauté the minced garlic until fragrant. Add the prosciutto slices and cook until crispy, about 3-4 minutes.

Grill the Octopus

Preheat a grill or grill pan over medium-high heat. Brush the cooled octopus with squid ink mixed with 1 tablespoon of olive oil, then grill for about 3-4 minutes on each side until charred.

Plate the Dish

On a serving plate, arrange the grilled octopus. Top with the sautéed prosciutto, pickled peppers, and crispy smoked fingerling potatoes. Drizzle with remaining olive oil and garnish with chopped parsley.