We braise the octopus for two hours until it is tender all the way through, then char it hard on the grill for smoke and crunch.
Crushed new potatoes soak up the paprika oil; a sharp lemon and caper dressing keeps it bright.
On the plate
- Braised and grilled octopus
- Crushed new potatoes
- Smoked paprika oil
- Lemon and caper dressing
At a glance
- Allergens
- Molluscs
- Cooked
- Braised, then grilled
- Spice
- Mild
- Pairs with
- Crisp white wine