Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the octopus by cleaning 2 pounds of fresh octopus thoroughly, then blanch it in boiling water for 10-15 minutes until tender but firm, and allow it to cool.

2. 2

   While the octopus cools, peel and dice 2 pounds of potatoes into 1-inch pieces, then boil them in salted water until tender, approximately 15-20 minutes, and drain thoroughly before cooling.

3. 3

   Marinate the blanched and cooled octopus in a bowl with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 2 minced garlic cloves, 1 tablespoon of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper for at least 30 minutes, or longer if desired.

4. 4

   For the dill-pickle potato salad dressing, combine 0.5 cup of mayonnaise, 0.25 cup of sour cream, 1 teaspoon of Dijon mustard, and 1 tablespoon of apple cider vinegar in a large bowl, whisking until thoroughly combined and smooth.

5. 5

   Gently fold the boiled and cooled 2 pounds of diced potatoes, 0.25 cup of finely diced red onion, 0.5 cup of finely diced dill pickles, and 0.25 cup of chopped fresh dill into the dressing, seasoning with additional salt and black pepper to taste.

6. 6

   Preheat a charcoal grill to medium-high heat, then grill the marinated octopus for 3-5 minutes per side until beautifully charred and tender.

7. 7

   Slice the grilled octopus into bite-sized pieces and serve immediately alongside individual servings of the chilled Dill-Pickle Potato Salad.