Spanish-Style Grilled Octopus with Crispy Potatoes & Saffron Aioli

Serves: 4 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes (or 15 minutes if using pre-cooked octopus) | Total Time: 1 hour 35 minutes

Ingredients

For the Octopus

• 2 lbs (900 g) cooked octopus, tentacles separated

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp sea salt

• ½ tsp freshly ground black pepper

For the Crispy Potatoes

• 1½ lbs (700 g) baby potatoes, halved

• 2 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp garlic powder

• Salt and pepper, to taste

For the Saffron Aioli

• ½ cup mayonnaise

• 1 garlic clove, finely grated

• 1 tsp Dijon mustard

• 1 tbsp fresh lemon juice

• Pinch of saffron threads, soaked in 1 tbsp warm water

• Salt and black pepper, to taste

For Garnish

• Chopped fresh parsley

• Lemon wedges

• Flaky sea salt

• Extra virgin olive oil

Instructions

Step 1 – Roast the Potatoes

1. Preheat the oven to 425°F (220°C).

2. Toss the potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.

3. Spread on a baking sheet.

4. Roast for 35–40 minutes, turning halfway, until crispy and golden.

Step 2 – Prepare the Aioli

In a small bowl, whisk together:

• Mayonnaise

• Garlic

• Dijon mustard

• Lemon juice

• Saffron with its soaking liquid

• Salt and pepper

Refrigerate until ready to serve.

Step 3 – Grill the Octopus

Pat the cooked octopus dry.

Brush with olive oil.

Season with:

• Smoked paprika

• Garlic powder

• Salt

• Black pepper

Grill over medium-high heat for 3–4 minutes per side, until lightly charred and crisp around the edges.

Step 4 – Assemble

Arrange the roasted potatoes on a serving platter.

Place the grilled octopus over the potatoes.

Add a generous spoonful of saffron aioli on the side.

Finish with:

• Chopped parsley

• Flaky sea salt

• A drizzle of extra virgin olive oil

• Fresh lemon wedges

Chef's Tips

• Dry the octopus thoroughly before grilling to achieve a beautifully crisp exterior.

• Pre-cooked octopus saves significant preparation time while still delivering excellent results.

• Smoked Spanish paprika (Pimentón de la Vera) adds authentic flavor.

• Warm the serving plate before plating to keep the octopus hot longer.

• Finish with a squeeze of fresh lemon just before serving to brighten the flavors.

Serving Suggestions

Serve with:

• Crusty artisan bread

• Grilled asparagus

• Roasted peppers

• Mediterranean salad

• Garlic green beans

• Dry white wine such as Albariño or Sauvignon Blanc

Estimated Nutrition (Per Serving)

• Calories: ~540 kcal

• Protein: 38 g

• Carbohydrates: 28 g

• Fat: 29 g

• Fiber: 4 g

• Sugar: 2 g

• Sodium: 650 mg

Serving Description

This Spanish-inspired grilled octopus features tender, smoky tentacles charred to perfection and served over crispy roasted baby potatoes with a rich saffron aioli. Finished with fresh parsley, flaky sea salt, extra virgin olive oil, and a squeeze of lemon, it's an elegant seafood dish that balances bold Mediterranean flavors with restaurant-quality presentation.