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Fish, South and mountains

Grilled octopus with olive oil potatoes

Grilled octopus with olive oil potatoes is a Mediterranean dish for 4 people, ready in 90 minutes, medium difficulty, for about €5.00 per person. The key to success is simmering the octopus slowly first, then searing it over high heat so it stays tender inside and crisp outside.

Tender octopus then grilled, with potatoes mashed roughly in olive oil, just like on the coast.

Grilled octopus with olive oil potatoes
Total time
1 h 30
Difficulty
Medium
Cost per person
€5.00
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Summer

Grilled octopus has a distinctive texture, firm at first bite then yielding, with edges caramelized by a scorching hot pan. The roughly mashed potatoes soak up the olive oil and pan juices while staying creamy underneath. Raw garlic and paprika wake everything up, and lemon brings the brightness that balances the octopus's briny depth.

This is a dish for a Sunday when you have time to give it attention, or for guests who love coastal cooking. Kids aren't always fans of octopus texture, so save this one for adult dinner tables. Served warm on a summer evening, it tastes like a vacation by the sea.

The ingredients

4 people

Fish counter

  • Cooked or frozen octopus 1 kg

Fruits and vegetables

  • Potatoes 900 g
  • Parsley 6 sprigs
  • Garlic 2 cloves
  • Lemon 1

Pantry

  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks

The step by step recipe

  1. If the octopus is raw, cook it gently in barely simmering water. 1 h

    It's done when a knife tip slides in without resistance.

  2. Cut it into pieces.

    Keep the tentacles whole for presentation.

  3. Cook the potatoes in salted water and mash them roughly with olive oil. 20 min

    Mash with a fork to keep some texture.

  4. Sear the octopus in a very hot pan with a little oil. 5 min

    Don't move it around, it needs to form nice grill marks.

  5. Plate the octopus over the potatoes with garlic, parsley, paprika, and lemon.

    A drizzle of good quality olive oil makes all the difference.

Our tips to get it right

  • Don't salt the octopus cooking water, its flesh releases enough natural salt and stays more tender that way.
  • Pat the octopus pieces completely dry with paper towels before searing, otherwise they'll steam in the pan instead of browning.
  • Cook the octopus the day before and keep it chilled, it's actually easier to grill at the last minute this way.

The variations

  • Swap sweet paprika for smoked paprika for a deeper flavor that recalls a Spanish grill.
  • For a meat free version, use large grilled portobello mushrooms over the same olive oil potatoes.
  • To save time, buy octopus already cooked from your fishmonger and skip straight to the searing step.

What to serve it with

  • A salad of ripe tomatoes
  • A glass of dry white wine
  • Garlic rubbed grilled bread

Storage

Keep leftovers in a sealed container in the refrigerator for up to 2 days. Cooked octopus freezes well before grilling, but avoid freezing the assembled dish. Reheat the potatoes in a pan and give the octopus a quick blast of high heat to bring back its crisp edges.

Questions about this dish

Why freeze the octopus before cooking it?

Freezing breaks down the octopus's muscle fibers, which naturally tenderizes the meat as it thaws. It's a simple trick that helps avoid a rubbery texture.

Can you use store bought cooked octopus?

Yes, it's actually a great way to save time. In that case, skip straight to cutting it into pieces and searing it in the pan.

How do you know when the octopus is fully cooked?

Pierce a tentacle with the tip of a knife, it should slide in without resistance. If the knife catches, let it simmer a few more minutes.

Can you prepare this dish ahead for guests?

You can cook the octopus and prepare the potatoes a few hours ahead. All that's left is searing the octopus right before serving, which keeps last minute work to a minimum.

How long does it take to make grilled octopus with olive oil potatoes?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in grilled octopus with olive oil potatoes?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does grilled octopus with olive oil potatoes cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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