OCTOPUS IN TWO COOKINGS WITH ROSEMARY POTATOES

OCTOPUS IN TWO COOKINGS WITH ROSEMARY POTATOES

1/5

25 minutes

50 minutes

6

Octopus in Two Cookings with Rosemary Potatoes is a masterclass in technique, texture, and Mediterranean flair. This recipe begins by “scaring” the octopus—an essential step to achieve perfectly tender meat—before simmering and grilling to coax out rich, smoky flavour. Paired with slow-griddled rosemary potatoes, this dish balances earthy aromatics with oceanic depth, bringing together tradition and fire-cooked finesse. Finished with smoked paprika and olive oil, it’s a visual and sensory delight. Read the full recipe and take your seafood skills to restaurant-level excellence.

INGREDIENTS

3 kg Spanish octopus 
1 kg potatoes
1 bunch of rosemary
1 gr paprika or smoked pepper powder 
50 ml extra virgin olive oil
30 grs sea salt (for the boiling water) 
6 grs interfine salt
2 grs black pepper
10 grs garlic

PREPARATION

  1. Take a deep cooking pot with water over the grill until it boils. Add sea salt, and briefly dip the octopus into the water three times. This is known as 11scaring the octopus, and it's done in order to achieve tender and not rubbery meat.
  2. Once the dipping is over, let the octopus cook for about 45 minutes. Stop the cooking of the octopus with water and ice.
  3. Cleaning the octopus: Slice the head of the octopus and spread the tentacles to find the beak, which can be found at the start of the tentacles. Push the beak out and remove it completely.
  4. Remove the tentacles and cut them in half lengthwise.
  5. Season the tentacles with black and red pepper, paprika, olive oil and rosemary. Take them to the grill on high heat with the skin up, until you get a nice brown.
  6. For the potatoes: slice potatoes into half-centimetre slices. Cook them on the griddle for 30 minutes on low heat, with sea salt, rosemary and olive oil.
  7. For the plating: you can use our tabletop warming brazier to serve, just by adding some embers of wood inside. Also, you can use a regular plate or a wooden plate. Place a bunch of potatoes, two or three grilled tentacles, paprika, rosemary and olive oil.

🔥 Elevate your grill game! Watch the YouTube video and learn how to master tender grilled octopus and golden rosemary potatoes like a true BBQ chef. 🐙🥔🌿

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