Octopus a la Plancha with Smoked-Paprika Potatoes

Rinse the octopus under cold running water. In a large pot of salted water, bring to a boil and blanch the octopus for 30 seconds to tighten the flesh.

Reduce heat to a gentle simmer. Cook the octopus for 45 minutes until tender but not falling apart. A skewer should pass through with slight resistance.

Remove from heat and let rest in its cooking liquid for 15 minutes. Drain and slice the tentacles into portions.

Peel the potatoes and cut into half-inch rounds. Pat dry with a clean cloth.

Toss the potatoes with olive oil, smashed garlic cloves, smoked paprika, paprika, and salt. Spread on a baking sheet in a single layer.

Roast in a preheated oven at 200°C for 25 minutes until golden and tender through.

Heat a cast-iron skillet or plancha over high heat until very hot and lightly smoking.

Brush the octopus tentacles generously with olive oil. Place on the hot plancha and press down lightly with a spatula.

Grill for 3-4 minutes per side, until the surface caramelizes and char marks appear. The flesh should be tender inside with a slight crisp on the exterior.

In the final minute, add crushed garlic cloves to the plancha and let them toast alongside the octopus.

Squeeze fresh lemon juice over the grilled octopus. Toss the roasted potatoes with roughly chopped parsley and an extra drizzle of olive oil.

Arrange the smoked-paprika potatoes on a warm serving platter. Lay the grilled octopus tentacles on top, overlapping slightly. Scatter the toasted garlic from the plancha over everything.

Grate a touch of lemon zest over the dish and serve immediately with extra lemon wedges on the side.

In the final minute, add whole or halved garlic cloves to the plancha and let them toast alongside the octopus for 2-3 minutes, turning occasionally, until golden and fragrant.