Grilled Octopus with Potatoes and Paprika
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Ingredients
- 500 g prepared octopus, cut into chunks
- 400 g baby new potatoes, halved
- 1 tsp sweet smoked paprika
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 271 kcal
- Protein
- 20.6 g
- Carbohydrate
- 19 g
- of which sugars
- 1.1 g
- Fat
- 11.8 g
- of which saturates
- 1.8 g
- Fibre
- 1.8 g
- Salt
- 0.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the new potatoes in salted boiling water for 15 minutes until tender, then drain.
- 2
Heat a griddle pan until very hot and char the octopus chunks for 3-4 minutes, turning once, until lightly blackened at the edges.
- 3
Toss the potatoes in a pan with a little olive oil and the garlic for 3-4 minutes until golden.
- 4
Combine the potatoes and octopus on a platter, dust with smoked paprika and drizzle with the remaining olive oil.
- 5
Scatter with parsley and serve warm.
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