Grilled Octopus with Chapa Potatoes and Arugula

If you’re only familiar with deep-fried calamari, then prepare for an octo-splosion of tastes and textures! There really are a few things in the world as delicious as charred octopus drizzled with good olive oil and fresh lemon juice. The potatoes are finished in a hot cast iron pan, which we call “on the chapa.” The octopus needs to be cleaned of its ink sac, stomach, eyes, and beak, but you can get your fishmonger to do this.
Serves 3
Ingredients
- 2 onions, peeled and quartered
- 2 carrots, peeled and halved crosswise
- 2 stalks celery, trimmed and halved crosswise
- 12 cloves garlic, smashed and peeled, divided
- 2 bay leaves
- 1 fresh small octopus, about 2 pounds (900 g), cleaned and well rinsed
- 4 medium red potatoes, scrubbed
- About 3/4 cup (185 mL) extra-virgin olive oil, divided, plus more for drizzling
- 1 tablespoon (15 mL) red wine vinegar
- 1 teaspoon (5 mL) kosher salt
- 1 teaspoon (5 mL) sweet paprika, or more to taste
- Juice of 1 lemon
- Lemon wedges
- 3 cups arugula (750 mL)
- 1/2 shallot, thinly sliced
Directions
- Bring a large pot of water to a boil over high heat. Add the onions, carrots, celery, half the garlic cloves, the bay leaves, and some salt and freshly ground pepper. When the water is boiling, use tongs to hold the octopus by the head over the pot, and lower the tentacles into the water for just 3 seconds.
- After lifting out the octopus, and bring the water back to a boil, and repeat the process 2 more times. Place the octopus in the pot, reduce the heat to low, and simmer until the tentacles easily pull away from the head, about 1 1/4 hours. Turn off the heat and allow to cool in the cooking liquid.
- While the octopus simmers, put the potatoes in a large saucepan and add 2 tablespoons (30 mL) of the olive oil, the red wine vinegar, and enough cold water to cover by about 1 inch (2.5 cm). Add the 1 teaspoon (5 mL) salt. Bring to a boil over high heat, boil for 1 minute, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
- Drain the potatoes. Gentle smash them between paper towels or a tea towel using the palm of your hand against a cutting board, keeping the potatoes intact. Drizzle with 2 tablespoons (30 mL) of the olive oil, tossing to coat. Set aside.
- Finely chop the remaining 6 cloves of garlic. When the octopus is cool enough to handle, drain it in a colander. Separate the tentacles, discarding the head. If the skin is tough when you try to scratch it with your finger, peel it off; if it’s tender, leave it on. Toss in a bowl with the garlic, paprika, and 3 tablespoons (45 mL) of the olive oil (or enough to coat). Season with salt and freshly ground pepper to taste.
- Preheat the grill to medium-high, then clean and oil the grill grates to prevent sticking. Grill the octopus, and cook until rich golden char marks develop. This will take only about 2 minutes per side. (The octopus is already cooked; you’re just warming it through as well as adding some flavour and crunch.) Remove from the grill, and cover with aluminum foil to keep warm.
- Heat a large cast iron skillet over medium-high heat, and add the remaining 1/4 cup (60 mL) olive oil. Place the potatoes on the chapa, and crisp and brown for about 8 minutes without moving. Turn the potatoes. Sear until very crunchy, about 2 minutes on each side, adding more olive oil if necessary.
- Cut the octopus into about 1/2-inch-thick (1 cm) slices, and arrange on a serving plate with the arugula, shallots, and crispy potatoes. Drizzle with olive oil and the juice of the lemon, and season with salt and freshly ground pepper. Serve with the lemon wedges.