The Iberian Coast Recipe

Simmer the octopus

In a large pot, combine water, white wine, bay leaves, peppercorns and 2 tsp coarse sea salt. Bring to a gentle simmer over medium heat. Submerge the cleaned octopus in the simmering liquid. Reduce heat to maintain a gentle simmer (no vigorous boiling) and cook until tender when pierced with a knife — about 40–55 minutes depending on size. Begin checking at 35 minutes.

Cool and marinate

When tender, remove octopus and let cool slightly until manageable. Reserve 1 cup of the cooking liquid. Combine 3 tbs olive oil, smoked paprika, minced garlic and juice of 1 lemon in a bowl. Brush or toss octopus with the mixture and let rest 10–15 minutes to absorb flavors.

Grill the octopus

Heat a grill or grill pan to high. Lightly oil grates. Cut tentacles from the head and, if large, cut into 3–4-inch pieces. Grill pieces 2–3 minutes per side until char marks appear and edges are slightly crisp. Baste once with reserved cooking liquid mixed with 1 tbs olive oil while grilling. Transfer to a warm plate and keep warm.

Toss halved peppers and red onion wedges with 2 tbs olive oil, flaky sea salt and freshly ground pepper. Grill alongside the octopus (or on a separate hot part of the pan) cut-side down until charred and tender, about 4–6 minutes per side for the peppers and 3–4 minutes per side for the onions. Remove and keep warm. If not grilling, roast on a sheet pan at 450°F (230°C) for 12–15 minutes, turning once.

Preheat oven to 400°F (200°C). Pat the rinsed chickpeas very dry with paper towels. Toss with 1 tsp olive oil, smoked paprika, ground cumin and 1 tsp fine sea salt. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, shaking the pan every 8–10 minutes, until golden-brown and crisp. Allow to cool slightly — they will crisp more as they cool.

Place potato cubes in a pot and cover with cold water by 1 inch. Add 1 tsp coarse sea salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well and return to the pot.

Warm the milk and melt butter together (microwave or on stove). Mash the hot potatoes with a potato masher or ricer, adding the warm milk-butter mixture a little at a time until smooth and creamy. Season with 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper. Keep warm.

Whisk together sweet chili sauce, rice vinegar and honey until smooth. Taste and adjust—add a touch more vinegar if needed to balance sweetness.

To plate: Spoon a generous mound (about 1 cup) of Yukon gold mashed potatoes onto each plate. Arrange grilled octopus pieces over the potatoes. Place charred heirloom peppers and onions alongside. Scatter a tablespoon or two of toasted garbanzo beans over the peppers and around the plate for crunch.

Drizzle the sweet chili sauce over the octopus and peppers (about 1–2 tbs per plate) in a thin stream. Finish with a sprinkle of chopped parsley, a crack of black pepper and a lemon wedge on the side. Serve immediately.