Ingredients
1 whole octopus (about 1–1.2 kg), cleaned
2 tbsp olive oil (plus extra for drizzling)
2 garlic cloves, smashed
1 bay leaf
1 tsp black peppercorns
2 tbsp fresh lemon juice
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
For the Crispy Potatoes
400 g baby potatoes, halved
2 tbsp olive oil
½ tsp smoked paprika
Salt and black pepper, to taste
For the Creamy Lemon Sauce
3 tbsp mayonnaise
2 tbsp Greek yogurt or sour cream
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and black pepper, to taste
Instructions
Tenderize and Cook the Octopus
Bring a large pot of water to a boil with garlic, bay leaf, and peppercorns.
Add the octopus and simmer gently for 45–60 minutes until tender. Drain and pat dry.
Prepare the Potatoes
Preheat oven to 220 °C (425 °F). Toss baby potatoes with olive oil, smoked paprika, salt, and black pepper.
Roast on a baking sheet for 25–30 minutes until crispy and golden.
Make the Creamy Lemon Sauce
In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth. Chill until serving.
Grill the Octopus
Preheat a grill pan or outdoor grill over high heat. Drizzle the octopus with olive oil and season with salt and black pepper.
Grill for 4–5 minutes per side until nicely charred and smoky. Drizzle with fresh lemon juice.
Assemble and Serve
Arrange the grilled octopus tentacles in a round metal pan or serving dish with the crispy potatoes.
Spoon creamy lemon sauce on the side and garnish with freshly chopped parsley.
Serve warm, drizzled with extra olive oil if desired.