Anne Burrell’s Grilled Octopus and Warm Potato Salad with Smoked Paprika and Capers is displayed, as seen on Worst Cooks in America, Season 25.
Recipe courtesy of Anne Burrell

Grilled Octopus with a Warm Potato Salad, Smoked Paprika and Capers

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 2 to 4 servings
Octopus can seem scary at first-but it is really pretty easy and definitely an impressive thing to serve for a dinner party! The warm potato salad is just the flavorful kind of accompaniment that goes perfectly with grilled seafood and the celery and onion pack a flavorful crunch!


Court Bouillon:

Potato Salad:

Caper Vinaigrette:


Special equipment:
2 corks
  1. For the court bouillon: Add the vinegar, bay leaves, parsley stems, thyme, garlic, celery, onion, peppercorns, crushed red pepper, a generous pinch salt and 2 corks to a pot of boiling water, then reduce to a simmer. Add the octopus and cook for 20 to 30 minutes, until knife tender. Turn off the heat and let the octopus hang in the water for 5 to 10 minutes to cool. Then drain on a wire rack on a sheet pan. Cut the octopus into 4 leg sections, brush with olive oil and grill on a grill pan over medium-high heat until lightly charred and crispy, a couple of minutes per side.
  2. For the potato salad: Add the potatoes and 2 of the garlic cloves to boiling salted water for just 1 or 2 minutes to partially cook. Add olive oil to coat a pan over medium heat and add the remaining 2 garlic cloves. Let cook until fragrant, then discard the garlic. Remove the potatoes from the water and add to the pan with the garlic-infused oil and cook to brown, 5 to 8 minutes. Remove the potatoes and reserve. Add to the pan the celery and onions with a pinch of salt and a sprinkle of smoked paprika. Sauté and couple of minutes, and then add the olives and return the potatoes to pan to warm through.
  3. For the caper vinaigrette: Add to the food processor the capers, arugula, parsley leaves and garlic and pulse. Then add the red wine vinegar, olive oil and season with salt.
  4. Toss the potato mixture in the vinaigrette. Plate with a little baby arugula on a plate, then the potato salad and top with the octopus and a drizzle of vinaigrette. Garnish with celery leaves.