Grilled Octopus Recipe

Clean and tenderize

If the octopus has a beak and ink sac, remove them (ask your fishmonger if unsure). Rinse the octopus under cold water. To tenderize further, you can freeze and thaw the octopus before cooking or gently pound the thicker portions with a meat mallet.

Poach

In a large pot, combine water, white wine (if using), bay leaves, peppercorns and 1 tablespoon coarse salt. Bring to a rolling simmer over medium heat. Holding the octopus by the head, dip the tentacles into the simmering liquid three times (this helps curl the tips), then fully submerge the octopus. Reduce heat to maintain a gentle simmer (not a boil). Poach until tender when pierced with a skewer — about 40–60 minutes for a 1 kg octopus; check at 35–40 minutes. Cooking time varies with size. When tender, remove the octopus and let cool in its cooking liquid for 10 minutes, then transfer to a cutting board. Reserve 200 ml of the cooking liquid for the potatoes if desired.

Prepare for grilling

When the octopus is cool enough to handle, cut tentacles from the head and, if large, halve the tentacles lengthwise. Pat all pieces dry with paper towels. Brush lightly with 2 tablespoons olive oil and sprinkle the smoked paprika if using.

Grill

Preheat a grill or grill pan to very hot. Grill octopus tentacles 2–3 minutes per side until charred and slightly crisp at the edges. Transfer to a platter and let rest briefly. Taste and season with a little coarse salt if needed.

Preheat oven to 220°C (430°F). Scrub fingerlings and halve lengthwise if larger than a thumb; leave small ones whole. Toss potatoes with 2 tablespoons olive oil, smashed garlic, thyme or rosemary, 1 teaspoon coarse salt and 1 teaspoon freshly ground black pepper. Spread in a single layer on a sheet pan, cut side down if halved.

Roast for 25–35 minutes until tender and golden, turning once halfway. If you reserved 200 ml of octopus cooking liquid, sprinkle 2–3 tablespoons over the potatoes about 10 minutes before they finish roasting to add subtle briny flavor, then continue roasting until liquid is reduced and potatoes are caramelized.

Keep warm until plating.

Blitz almonds in a food processor until finely ground. Add torn bread and pulse to incorporate into crumbs.

Add roasted red peppers, peeled tomato, minced garlic, sherry vinegar, smoked paprika, salt, black pepper and the optional pinch of cayenne. Pulse to combine, then slowly stream in 6 tablespoons olive oil while processing until you reach a smooth to slightly textured sauce (like a thick puree). Taste and adjust salt, vinegar or oil to balance — sauce should be bright, slightly smoky and mildly tangy (not spicy). If too thick, add 1–2 tablespoons water or a little of the reserved octopus cooking liquid to loosen.

Transfer to a bowl and keep at room temperature. Romesco can be made a day ahead and chilled; bring to room temperature before serving.

On a warm serving platter or individual plates, spread a generous layer (about 2–3 tablespoons per serving) of the mild romesco sauce where the octopus will rest.

Arrange roasted fingerling potatoes over the sauce in a bed. Place grilled octopus tentacles on top or alongside the potatoes.

Drizzle a little extra-virgin olive oil over the octopus and potatoes, sprinkle chopped parsley, and finish with a light dusting of smoked paprika if desired. Serve with lemon wedges so diners can squeeze fresh lemon over the octopus.