Smoked Paprika Octopus Skewers with Lime-Roasted Sweet Potato

Rinse octopus under cold water and pat completely dry with paper towels. Remove the eyes and beak if still attached. Cut the tentacles apart at the crown and the body sac into thick rounds, about 3-4 cm each.

Grate 3 garlic cloves on a microplane or mince finely. In a large bowl, combine garlic, smoked paprika, cayenne, 1 tsp salt, 3 tbsp olive oil, and the juice of 1 lime. Whisk to form a paste.

Toss octopus pieces in the paprika marinade until evenly coated. Cover and refrigerate for 20 minutes. Meanwhile, bring a pot of well-salted water to a boil.

Blanch marinated octopus in boiling water for 2 minutes exactly. Drain and spread on a clean kitchen towel to remove excess moisture. This par-cooking ensures tender results on the grill.

Preheat oven to 200°C. Peel sweet potatoes and cut into 2.5 cm cubes. Toss with 2 tbsp olive oil, 0.5 tsp salt, and the zest of 1 lime.

Spread sweet potato cubes in a single layer on a rimmed baking sheet. Roast 25-30 minutes, turning once at the 12-minute mark, until golden at the edges and a knife slides through with no resistance.

Remove from oven and squeeze the juice of 1 lime directly over the hot sweet potato. Toss and set aside.

Thread octopus pieces onto metal skewers, grouping 3-4 pieces per skewer. Brush with any remaining marinade.

Heat a grill or grill pan to high heat until smoking. Place skewers and cook 2-3 minutes per side, until charred and slightly crispy at the edges. Octopus is done when it has deep caramel color and springy texture when pressed.

Transfer to a plate and squeeze the juice of 1 lime over the hot skewers.

Arrange lime-roasted sweet potato cubes on one side of a warm platter. Lay octopus skewers alongside, overlapping slightly.

Scatter fresh cilantro leaves over the top. Cut the remaining lime into wedges and serve at the table for guests to add as they please.

After grilling, insert a clean instant-read thermometer into the thickest octopus piece. Temperature must register 63°C (145°F) or higher before serving. If not, return skewers to grill for an additional 1-2 minutes and recheck.