Grilled Octopus with Crushed Potato and Smoked Paprika Oil
Tender on the inside with lightly charred edges, the octopus rests on a bed of crushed potatoes drenched in fragrant olive oil. A heartfelt tribute to northern Spain, where the sea and the grill meet with quiet elegance.
Step by step preparation
Freeze the octopus at least 24 hours in advance (or buy one already frozen). Defrost overnight in the refrigerator: this breaks down the muscle fibres and ensures a silky, tender texture. Bring a large pot of water to a boil with the bay leaf and garlic cloves. Dip the octopus in and out of the water three times for about 5 seconds each time before fully submerging; this 'shocking' technique curls the tentacles. Simmer over medium-low heat for 40-45 minutes until the thickest part yields easily when pierced. Remove and rest for 10 minutes outside the water.
While the octopus rests, cook the potatoes whole and skin-on in salted cold water. Once tender when pierced (about 25-30 minutes), drain and peel carefully while still hot. Place on a cutting board and crush each potato with the flat base of a glass or your palm into an irregular disc about 2 cm thick.
Prepare the paprika oil: gently warm 80 ml of olive oil in a small saucepan over very low heat (it should not smoke, around 60-70 °C / 140-160 °F). Remove from heat, wait 30 seconds, then stir in both paprikas with a wooden spoon. The residual heat infuses the oil without turning the spice bitter. Set aside.
Heat a cast-iron griddle or grill to very high heat until it begins to smoke. Pat the octopus tentacles thoroughly dry with kitchen paper — moisture is the enemy of a good char. Brush lightly with oil and place on the griddle for 2-3 minutes per side. Look for dark grill marks and a slight crust; the interior is already cooked, you are only building texture and smokiness.
On the same scorching griddle, sear the crushed potatoes with a drizzle of olive oil for 2 minutes per side until golden and crisp on the outside yet creamy within. Season immediately with coarse sea salt.
To plate, place one or two crushed potatoes in the centre of each plate. Cut the tentacles into 5-6 cm sections using kitchen scissors — the traditional Galician tool — and arrange them on top. Drizzle generously with the paprika oil, squeeze over a few drops of lemon juice, and finish with freshly chopped parsley and an extra pinch of coarse salt.
