Charred Octopus with Smoked Paprika Oil and Silky Potato Purée

⏱ 150 min · Serves 4

Slow-braised until meltingly tender, then blistered over fierce heat, this octopus gets a slick of sweet smoked paprika oil and a bed of ridiculously buttery potato purée. It's a bar-of-Cádiz classic dressed up for your dining table — and most of the work happens hours before anyone arrives.

Per serving: 862 kcal · 42.0g protein · 44.0g carbs · 57.0g fat

Ingredients

• 1 whole octopus, approx. 1.5kg, cleaned (fresh or thawed frozen)
• 1 onion, halved
• 1 head garlic, halved crosswise
• 2 bay leaves
• 1 tbsp black peppercorns
• 250ml dry white wine
• 1 wine cork (optional, traditional)
• 900g floury potatoes (Maris Piper or Yukon Gold), peeled and cut into chunks
• 200ml whole milk
• 100ml double cream
• 150g cold unsalted butter, cubed
• 120ml extra virgin olive oil, plus more for grilling
• 2 tsp sweet smoked paprika (pimentón dulce)
• 1/2 tsp hot smoked paprika
• 1 small garlic clove, finely grated
• 1 tbsp sherry vinegar
• 1 lemon, halved
• Flaky sea salt and freshly ground black pepper
• 2 tbsp flat-leaf parsley, finely chopped

Method

1. Put the onion, halved garlic head, bay, peppercorns, wine and cork (if using) in a large pot with 3 litres of water. Bring to a simmer.
2. Holding the octopus by the head, dip the tentacles into the barely simmering water for 5 seconds, lift out, and repeat three times — this curls the tentacles and keeps the skin intact. Then lower it in fully.
3. Simmer very gently, uncovered, for 60–80 minutes, until a knife slides into the thickest part of a tentacle with no resistance. Turn off the heat and let the octopus cool in its liquid for 30 minutes.
4. Lift out, cut the tentacles from the head and pat them thoroughly dry. Chill until needed — cold, dry octopus chars far better. (You can do this a day ahead.)
5. For the purée, boil the potatoes in well-salted water until completely tender, 18–20 minutes. Drain and steam-dry in the pan for 2 minutes, then pass through a ricer or fine sieve back into the pan.
6. Warm the milk and cream together. Over low heat, beat the cold butter into the potato a few cubes at a time, then trickle in the hot milk mixture until glossy and spoonable. Season generously and keep warm.
7. Make the paprika oil: gently warm the 120ml olive oil in a small pan, remove from the heat, and stir in both paprikas, the grated garlic and a pinch of salt. Rest 5 minutes, then whisk in the sherry vinegar.
8. Heat a griddle pan, barbecue or heavy skillet until smoking hot. Brush the tentacles with oil and season. Grill 3–4 minutes total, turning once, until deeply charred and crisp at the edges. Squeeze lemon over them.
9. Spoon a generous swirl of purée onto each warm plate, lay a tentacle on top, spoon over the smoked paprika oil, and finish with parsley and flaky salt. Serve immediately.