Grilled Octopus with Roasted Potatoes

Ingredients:

For the Octopus:

• 1 large octopus (about 1-1.5 kg)

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh oregano or thyme (or dried)

• 1 tsp smoked paprika

• Salt and pepper to taste

For the Roasted Potatoes:

• 4 medium potatoes, cut into ½-inch thick rounds

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried rosemary (or fresh if available)

• Salt and pepper to taste

For the Herb Pesto:

• 1 cup fresh basil leaves

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 1 garlic clove

• ¼ cup pine nuts or walnuts

• ¼ cup grated Parmesan cheese

• Salt and pepper to taste

Instructions:

1. Prepare the Octopus:

• In a large pot, bring water to a boil (enough to cover the octopus). Add a pinch of salt and 1-2 bay leaves if available.

• Submerge the octopus into the boiling water and cook for about 45-60 minutes, or until tender. You can test tenderness by pricking the thickest part with a fork.

• Once cooked, remove the octopus and let it cool slightly. Once cool enough to handle, chop off the head and cut the tentacles into smaller sections (if desired).

2. Marinate the Octopus:

• In a bowl, mix olive oil, lemon juice, minced garlic, parsley, oregano, smoked paprika, salt, and pepper.

• Place the octopus tentacles in the marinade, making sure they're evenly coated. Allow them to marinate in the fridge for at least 30 minutes to 1 hour for best flavor.

3. Roast the Potatoes:

• Preheat the oven to 400°F (200°C).

• Place the potato rounds on a baking sheet and drizzle with olive oil.

• Sprinkle with garlic powder, rosemary, salt, and pepper. Toss to coat evenly.

• Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.

4. Make the Herb Pesto:

• In a food processor or blender, combine the fresh basil, olive oil, lemon juice, garlic, pine nuts or walnuts, Parmesan, salt, and pepper.

• Blend until smooth. Adjust consistency by adding more olive oil if necessary.

5. Grill the Octopus:

• Preheat a grill or grill pan to medium-high heat.

• Grill the marinated octopus for 3-4 minutes per side, or until nicely charred and crispy. The tentacles should have a nice char, while the inside remains tender.

6. Assemble the Dish:

• On a serving plate, arrange the roasted potato rounds around the grilled octopus.

• Drizzle with the herb pesto sauce, adding a generous amount on top of the octopus and potatoes.

7. Garnish and Serve:

• Optionally, garnish with extra chopped parsley or a squeeze of fresh lemon juice before serving.

Notes:

• If the octopus is tough after boiling, continue to cook it a bit longer until it becomes tender.

• You can also serve the octopus with extra lemon wedges on the side for added freshness.

• This dish pairs beautifully with a glass of white wine or a light salad for a complete meal!