Grilled Spanish Octopus Recipe
ajvar relish, roasted new potatoes, kalamata olive, capers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Octopus
Roasted New Potatoes
Ajvar Relish
Garnish
Method
Prepare the Octopus
- 1
Clean the Octopus
Rinse the Spanish octopus under cold water. Remove the beak and innards if not already done by the supplier.
- 2
Marinate the Octopus
In a large bowl, combine olive oil, smoked paprika, minced garlic, lemon juice, salt, and black pepper. Add the octopus and coat it well. Let it marinate for at least 30 minutes.
Roast the Potatoes
- 3
Prepare the Potatoes
Preheat the oven to 200°C (400°F). Wash the new potatoes and cut them in half.
- 4
- 5
Roast the Potatoes
Spread the seasoned potatoes in a single layer and roast for 25-30 minutes until golden brown and tender. Garnish with chopped fresh parsley before serving.
Grill the Octopus
Prepare the Serving
- 8
Plate the Dish
On a serving platter, place the grilled octopus, add a generous dollop of ajvar relish, and scatter roasted new potatoes around.
- 9
Add Garnish
Top with kalamata olives and capers for added flavor and presentation.
