Charred Octopus with Potato and Arugula

Remove the beak and eyes from the octopus if not already done by your fishmonger. Rinse under cold water, checking that all sand is removed from inside the head cavity.

Pat the octopus very dry with a clean kitchen towel — key for a good char later.

In a bowl, combine 1/4 cup olive oil, grated garlic, and lemon zest. Add the octopus and toss well to coat. Set aside to marinate while you bring the poaching liquid to a boil, at least 15 minutes.

In a large pot, combine 1 cup water, white wine, bay leaf, and 1 tbsp salt. Bring to a vigorous boil.

Add the octopus, reduce heat to a steady simmer, and cover partially. Cook for 45 minutes until the tentacles are tender and a knife enters easily at the thickest part.

Remove from heat and let the octopus cool in its liquid for 20 minutes. Lift out and pat very dry. Reserve the cooking liquid if desired for a sauce.

Heat 2 tbsp olive oil in a large cast-iron or heavy frying pan over the highest heat possible until smoking.

Place the octopus in the pan — work in batches if needed. Do not move them. Let them sear undisturbed for 2–3 minutes until deep char marks form.

Flip and char the other side. Add lemon juice and smoked paprika, spooning over the octopus as it finishes. Remove to a plate and rest.

Flip and char the other side for 1-2 minutes. Add lemon juice and smoked paprika, spooning over the octopus as it finishes. Remove to a plate and rest.

Boil the halved potatoes in well-salted water until tender but not falling apart, about 15–18 minutes. Drain.

In the same pan over medium heat, warm 3 tbsp olive oil with the minced garlic. Cook gently for 1 minute — do not let it brown. This blooms the garlic.

Add the drained potatoes. Toss to coat and cook 3–4 minutes until golden in spots. Season with black pepper.

Remove from heat, add chopped parsley, 1 tbsp lemon juice, and a pinch of salt. Toss well. Taste and adjust.

In a bowl, combine 1 tbsp olive oil, 1 tsp lemon juice, and 1/4 tsp salt. Add the arugula and toss until every leaf is lightly coated. Do not overdress — you want the peppery bite to shine.

Spoon the warm potato salad onto a large serving platter or individual plates. Lay the charred octopus tentacles on top.

Dress the arugula and pile it alongside the potatoes.

Scatter capers over the octopus. Finish with fresh parsley leaves, a lemon wedge on the side, and a final very light squeeze of lemon over everything just before serving.