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Grilled Octopus with Potatoes

Prep Time

        Prep and cook time: 2 hours & 35 minutes
        Yield: Serves 4


    •    1 bay leaf
    •    Flaky sea salt
    •    1 clean penny
    •    1/4 cup kosher salt
    •    1/4 tsp sweet paprika
    •    1 tbsp fresh lemon juice
    •    1 tbsp black peppercorns
    •    Parsley leaves, for garnish
    •    One 5 1/2 pound octopus, cleaned
    •    1 1/4 pounds small Yukon Gold potatoes, peeled
    •    3 tbsps extra-virgin olive oil, preferably Spanish, plus more for drizzling


  1. In a large pot, bring 8 quarts of water to a boil. Add the salt, peppercorns, bay leaf and the penny. Holding the octopus by the head, carefully and quickly dip the tentacles into the water 3 times, then lower it into the pot. Reduce the heat to moderately low and simmer until almost tender, about 1 hour and 15 minutes. If necessary, place a plate over the octopus to keep it submerged.
  2. Add the potatoes and cook until the octopus and potatoes are tender, about 25 minutes more. Transfer the octopus and potatoes to a work surface; discard the braising liquid. Separate the tentacles and cut the head in half. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Thinly slice the potatoes and arrange on a platter.
  3. Light a grill or preheat a grill pan. Brush the octopus with the 3 tablespoons of olive oil. Grill over moderately high heat, turning, until lightly charred, about 4 minutes. Arrange the octopus on the platter with the potatoes. Drizzle with the lemon juice and more olive oil. Sprinkle with the paprika, flaky sea salt and parsley leaves; serve.

This great family recipe is thanks to Food & Wine at


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