Grilled Octopus with Potatoes Salad

Prepare the Octopus:

• Rinse the 250 g (½ |b) octopus under cold water. If not already cleaned, remove the head and beak (or ask your fishmonger to do this).

Cook the Octopus:

• Bring a medium pot of water to a boil.

• Holding the octopus by the body, dip the tentacles into the boiling water for a few seconds, then lift them out. Repeat 4 more times until the tentacles curl.

• Submerge the octopus fully in the pot. Reduce the heat to very low just steaming, not simmering). Cook for 30-40 minutes, or until tender. Check doneness by inserting a fork into the thickest part of a tentacle-it should slide in easily.

• Remove the octopus and let it cool slightly.

Cook the Potatoes:

• Wash the 200 g (7 oz) potatoes thoroughly. Place them in a small pot, cover with cold water, and add a pinch of salt.

• Boil for about 12-15 minutes, or until tender when pierced with a fork. Drain and let cool slightly.

• Heat 15 ml (1 tablespoon) olive oil in a skillet over medium heat. Slice the potatoes if desired, then fry until golden and crispy, about 5 minutes. Season with salt and pepper to taste. Set aside.

Sear the Octopus:

• Heat a small grill pan or skillet over high heat. Brush the cooled octopus lightly with olive oil.

• Sear for 1-2 minutes per side until lightly charred. Cut into bite-sized pieces.

Make the Dressing:

• In a small bowl, whisk together 30 ml (2 tablespoons) olive oil, 15 ml (1 tablespoon) lemon juice, minced garlic, a pinch of salt, black pepper, and red pepper flakes (if using).

Assemble the Dish:

• Arrange the fried potatoes on a plate. Top with the seared octopus pieces.

• Drizzle the lemon dressing over the dish and sprinkle with chopped parsley.

• Serve with lemon wedges for squeezing over the top.