Octopus develops its best texture when slowly tenderized before hitting aggressive heat for char and caramelization. The smoky edges, crisp potatoes, and paprika aioli create a rich coastal-style dish with deep ocean flavor and satisfying texture contrast.

Ingredient List

• 1 Octopus Flower Pack (6 lb)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp olive oil

Braising Liquid

• 1 onion, halved
• 1 lemon, halved
• 4 garlic cloves
• 2 bay leaves

Smoked Paprika Aioli

• 1/2 cup mayo
• 1 garlic clove, grated
• 1 tsp smoked paprika
• 1 tsp lemon juice
• Kosher salt to taste

Potatoes

• 1.5 lb fingerling potatoes
• 1 tbsp olive oil
• Kosher salt
• Fresh cracked black pepper

Process

1. Fill a large pot with water and add onion, lemon, garlic, and bay leaves. Bring to a gentle simmer.
2. Submerge octopus and simmer gently for 45–60 minutes until tender.
3. Remove octopus and pat dry thoroughly.
4. Toss potatoes with olive oil, salt, and pepper. Roast at 425°F for 30–35 minutes until crisp and golden.
5. Mix mayo, garlic, smoked paprika, lemon juice, and salt together for aioli.
6. Preheat grill to high heat (500–650°F).
7. Toss octopus lightly with olive oil, salt, and pepper.
8. Grill octopus 2–3 minutes per side until charred and caramelized.
9. Slice octopus into serving pieces.
10. Serve with roasted potatoes and smoked paprika aioli.