Tender grilled octopus tossed with golden, crispy potatoes and finished in a fragrant garlic-herb oil – this rustic Mediterranean seafood dish delivers smoky depth, satisfying crunch, and layers of bold, savory flavor. Perfect for a special dinner or sharing-style meal, it highlights the natural richness of the sea with simple yet elegant preparation.

Why You’ll Love This Recipe

This dish strikes a perfect balance between rustic comfort and elevated presentation. The octopus is simmered until tender and then seared or grilled for smoky char, while the potatoes add a crispy, hearty foundation. Finished with a garlic-herb oil and bright notes of lemon and paprika, this is a meal that feels indulgent yet fresh. It’s also naturally gluten-free, Mediterranean diet-friendly, and ideal for entertaining or impressing guests with minimal effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 lbs octopus, cleaned
1 lemon, halved
1 bay leaf
1 lb baby potatoes, halved
3 tablespoons olive oil (divided)
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 teaspoon smoked paprika
Salt and black pepper to taste
Optional: lemon wedges for serving

directions

1. Place octopus in a large pot and cover with water. Add the halved lemon and bay leaf. Simmer gently over medium-low heat for 45–50 minutes, or until tender when pierced with a fork. Remove from water and let cool slightly.
2. While the octopus simmers, boil the halved baby potatoes in salted water for 10–12 minutes or until just fork-tender. Drain and pat dry.
3. Cut the cooled octopus into large bite-sized chunks or leave tentacles whole. Pat dry thoroughly with paper towels.
4. Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Sear the potatoes, cut side down, until golden and crispy, about 4–6 minutes. Set aside.
5. In the same pan, add the remaining 2 tablespoons olive oil and sear the octopus for 2–3 minutes per side, or until lightly charred on the edges.
6. Add minced garlic, smoked paprika, and chopped parsley to the pan. Toss to coat the octopus evenly in the fragrant oil mixture. Cook for an additional 1–2 minutes.
7. Return the crispy potatoes to the pan, gently toss everything together, and season with salt and freshly ground black pepper to taste.
8. Serve hot, garnished with lemon wedges and extra parsley if desired.

Servings and timing

This recipe yields 4 servings as a main course or 6 servings as an appetizer.
Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

• Add chili flakes: For a spicier version, add a pinch of red pepper flakes or chopped fresh chili with the garlic.
• Use sweet potatoes: Swap in roasted sweet potatoes for a slightly sweeter contrast.
• Add olives or capers: Stir in some chopped Kalamata olives or capers for extra briny depth.
• Serve with aioli: A dollop of garlic aioli on the side adds richness and a creamy finish.
• Try with squid: This recipe also works well with squid, using a shorter simmering time.

storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a skillet over medium heat with a bit of olive oil until warmed through. Avoid microwaving, as it can make the octopus rubbery.
• Freezing: It’s not recommended to freeze cooked octopus with potatoes, as the texture may degrade upon thawing.

FAQs

How do I know when the octopus is fully cooked?

The octopus is done when it’s easily pierced with a fork and has a tender, not rubbery, texture. Simmering for 45–50 minutes usually ensures perfect tenderness.

Can I grill the octopus instead of pan-searing it?

Yes, once pre-cooked, octopus can be grilled over medium-high heat for 2–3 minutes per side until charred.

Where can I buy octopus?

You can find it at most seafood markets, some well-stocked grocery stores, or frozen in international markets.

Is it necessary to boil the octopus first?

Yes, simmering it first ensures that it becomes tender. Direct grilling or searing without boiling may leave it too chewy.

Can I use frozen octopus?

Yes, frozen octopus works well and is often more tender after cooking than fresh. Thaw it completely before simmering.

What wine pairs well with this dish?

A crisp white wine like Albariño, Assyrtiko, or Sauvignon Blanc complements the dish beautifully.

What can I serve with this for a full meal?

Pair with a green salad, crusty bread, or a light tomato-cucumber salad for a balanced Mediterranean meal.

How can I avoid overcooking the octopus?

Monitor the simmering time carefully and stop cooking once the octopus is fork-tender. Overcooking can make it mushy or rubbery.

Can I prepare the octopus in advance?

Yes, you can simmer the octopus a day ahead and store it in the refrigerator. Sear or grill just before serving.

What herbs besides parsley work in this dish?

Fresh oregano, thyme, or basil can be used to vary the flavor profile slightly.

Conclusion

Grilled Octopus with Crispy Potatoes and Garlic Herb Oil is a flavorful and textural delight that showcases the best of Mediterranean cooking. With its perfectly tender seafood, crispy golden potatoes, and fragrant garlic-parsley oil, it’s a dish that feels both rustic and refined. Ideal for a weekend dinner or special occasion, it delivers an impressive presentation with simple, quality ingredients.

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