Details
- Time: 1 hour active, overnight preparation
- Serves: up to 4
- Difficulty: Moderate
Octopus is a tricky meat to cook. Overcook it and you will be chewing rubber. Too low heat and you may find yourself chewing on that goo the ghosts in Ghostbusters leave behind.
I fell in love with octopus years ago while traveling through the Azores, where it is treated with reverence and restraint. It is an incredibly versatile ingredient. The meat itself is mild and takes on the flavors around it, which is why menus often highlight how it is marinated.
This recipe is inspired by those travels. Tangy, citrusy grilled octopus paired with a sauce I can’t quite name, because every ingredient insists on being noticed: roasted red peppers, fresh oregano, Manchego, lemon, garlic, almonds. Tossed with roasted potatoes and piled generously onto a plate.
Mandatory drink pairing: black beer, as they call it in Portugal. Modelo Negro works brilliantly.
Note: You can completely skip the octopus and serve this as a saucy potato side dish. The black beer is still mandatory.
Why You’ll Love This Dish
- It feels bold and celebratory without being complicated
- The sauce is deeply flavorful and endlessly versatile
- Roasted potatoes anchor the dish and soak up every bit of flavor
- It works beautifully as a main or a shared side
- It feels classic while bringing travel memories straight to the table
Ingredients
For the Octopus
- 1 lb octopus tentacles
- 1 medium shallot, sliced
- 6 garlic cloves, smashed
- 1 jalapeño, sliced
- 1 tsp ground black pepper
- ½ tsp salt
- 1 lemon, zest and juice
- 4 sprigs fresh oregano
- ¼ cup olive oil
- Additional olive oil, for grilling
For the Potatoes
- 1 lb baby or fingerling potatoes, halved
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Sauce
- 4 oz Manchego
- 1 (8 oz) can roasted red peppers, strained and patted dry
- ¼ cup raw whole almonds (Marcona if available)
- 2–3 sprigs fresh oregano, leaves only
- 1 tbsp sweet paprika
- ¼ cup olive oil
- Salt and pepper, to taste
Directions
Marinate the Octopus
In a gallon-sized zip-top bag, add all marinade ingredients and swish to combine. Add the octopus, seal, and refrigerate for at least 6 hours, preferably overnight.
Roast the Potatoes
Heat the oven to 425°F. Line a baking sheet with foil.
Toss the potatoes with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, tossing halfway through, until crispy on the outside and tender inside.
Make the Sauce
In a food processor, pulse the Manchego until finely blended and uniform. Remove and set aside.
Add the remaining sauce ingredients to the processor and blend until a thick paste forms, about 2 minutes. Add the Manchego back in and process until fully incorporated. Set aside.
Grill the Octopus
Heat the grill to its highest setting, about 450–500°F. Brush the grates with olive oil.
Remove the octopus from the marinade and grill for 2–4 minutes per side, until nicely charred. The internal temperature should reach 150°F. Remove immediately to avoid overcooking.
Assemble
Toss about three-quarters of the sauce with the roasted potatoes and arrange on a serving platter. Top with grilled octopus and serve warm.
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