Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 1.5 kg of cleaned octopus with 250 ml dry white wine, 3 bay leaves, and 4 crushed garlic cloves.

2. 2

   Add enough water to cover the octopus, bring it to a boil, then reduce heat and simmer gently for 45-60 minutes, or until the octopus is tender when pierced with a fork.

3. 3

   Carefully remove the tender octopus from the liquid and allow it to cool slightly, then cut the tentacles into large, manageable pieces.

4. 4

   Preheat your smoker to 100°C (212°F) or set up a stovetop smoker, then smoke the octopus pieces with 50 grams of applewood chips for 30 minutes, infusing them with a delicate smoky flavor.

5. 5

   While the octopus smokes, boil 800 grams of small new potatoes in salted water until just tender, then drain them, crush them lightly with the back of a spoon, and toss them with 1 tablespoon of olive oil and 2 tablespoons of smoked paprika.

6. 6

   Heat 100 ml of olive oil in a large skillet over medium heat, add the crushed paprika potatoes, and roast them until golden and slightly crispy on the edges.

7. 7

   For the gremolata, combine 50 grams of finely chopped fresh cilantro, the zest and juice of 1 lemon, 2 tablespoons of olive oil, and a pinch of salt and freshly ground black pepper in a small bowl.

8. 8

   Arrange the smoked octopus pieces and roasted paprika potatoes on a serving platter, generously drizzle with the remaining 30 ml of olive oil, and spoon the fresh gremolata over the top before serving.