Name: Grilled Octopus with a Warm Potato Salad, Smoked Paprika and Capers
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 2 to 4 servings
Ingredients: 1/2 cup red wine vinegar; 3 bay leaves; 1 bunch Italian parsley, stems; 1 thyme bundle; 1 head garlic, sliced in half horizontally; 1/2 stalk celery; 1/2 Spanish onion, quartered; 1/2 tablespoon black peppercorns; Pinch crushed red pepper flakes; Kosher salt; One 1 1/2-pound pre-tenderized octopus, head and beak removed; Olive oil, to brush; 8 fingerling potatoes, sliced into 1/4-inch-thick rounds; 4 cloves garlic, lightly crushed; Kosher salt; Olive oil, to coat pan; 3 inner stalks celery, sliced on a bias, leaves reserved for garnish; 1/2 red onion, thinly sliced; Pinch smoked paprika; 6 pitted kalamata olives, slivered; 2 tablespoons capers; 1/2 cup baby arugula, coarsely chopped, plus more leaves for serving; 1 bunch Italian parsley, leaves; 2 cloves garlic; 2 tablespoons red wine vinegar; 1/4 cup olive oil; Kosher salt

Directions

Special equipment:

2 corks

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.
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.
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.
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.

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

Ingredients

Court Bouillon:

Potato Salad:

Caper Vinaigrette:

Directions

Special equipment:

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