Charred Octopus Recipe

Boil the Octopus

In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes until tender.

Char the Octopus

Remove the octopus from the pot and let it cool slightly. Once cool, cut it into smaller pieces. Heat a grill or grill pan over high heat and brush with olive oil. Grill the octopus pieces for about 2-3 minutes on each side until charred. Season with smoked paprika, salt, and black pepper.

Boil the Potatoes

Wash the baby potatoes and place them in a pot of salted water. Bring to a boil and cook for about 15 minutes until just tender. Drain and let cool.

Crisp the Potatoes

Once cooled, cut the potatoes in half. In a skillet, heat olive oil over medium-high heat. Add the potatoes cut side down and fry until golden and crispy, about 5-7 minutes. Season with salt and sprinkle with chopped parsley before serving.

Blend the Ingredients

In a food processor, combine the fresh parsley, capers, minced garlic, and lemon juice. Pulse until finely chopped.

Finish the Salsa Verde

With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and black pepper to taste.