• 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
- 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.
- 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.
- 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 https://www.foodandwine.com/recipes/pulpo-la-gallega-grilled-octopus-potatoes