Grilled Spanish Octopus & Potatoes finished with Spain Paella Blend

Charred octopus, golden potatoes, sliced garlic, smoky paprika, and bright parsley make this plate feel like a seaside dinner with real fire on it. A finishing drizzle of Spain Paella Infused Olive Oil Blend layers warm Spanish herbs and spice into every bite, bringing the whole dish together with savory, paella-inspired character. It’s the kind of dinner that works for an easy weekend cookout or a memorable dinner party and lands right in that restaurant-quality-at-home zone.

Garden Infuzions

Grilled Spanish Octopus & Potatoes finished with Spain Paella Blend

Tender octopus, crisp-edged potatoes, smoked paprika, and bright lemon come together in a Spanish-style plate finished with Spain Paella Infused Olive Oil Blend for warm, savory depth.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Course: Appetizers, Dinner

Cuisine: Fusion Cuisine, Mediterranean, Spanish

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds octopus cleaned
• 2 pounds Yukon gold potatoes cut into 1 1/2-inch chunks
• 1/4 cup Spain Paella Infused Olive Oil Blend
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1 lemon cut into wedges
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• 6 cups water
• 1 tablespoon red wine vinegar

Equipment

• 1 Large Stock Pot For simmering the octopus
• 1 medium saucepan For boiling the potatoes
• 1 Large Skillet or Grill Pan For crisping potatoes
• 1 Outdoor Grill or Grill Pan For charring the octopus
• 1 Tongs For turning octopus and potatoes
• 1 Cutting board For prepping ingredients

Method

 

Instructions

1. 1. Place the octopus in a large pot with the water and bay leaf, then bring it to a gentle simmer. Cook until the octopus is tender when pierced with a knife, about 25 to 35 minutes depending on size.
2. 2. Remove the octopus from the pot and let it cool just enough to handle, then cut the tentacles into serving pieces.
3. 3. While the octopus cooks, place the potatoes in a second pot of salted water and simmer until barely tender, about 12 to 15 minutes. Drain well and let steam off.
4. 4. Heat 2 tablespoons olive oil in a large skillet or grill-safe pan over medium-high heat. Add the potatoes and cook until golden and crisp on the edges, turning as needed.
5. 5. Stir the garlic, smoked paprika, salt, and black pepper together in a small bowl, then toss the hot potatoes with the seasoning and red wine vinegar.
6. 6. Preheat a grill or grill pan to high heat. Brush the octopus pieces lightly with Spain Paella Infused Olive Oil Blend, then grill for 2 to 3 minutes per side until deeply marked and hot.
7. 7. Arrange the potatoes on a platter, top with the grilled octopus, and spoon over the remaining Spain Paella Infused Olive Oil Blend.
8. 8. Finish with chopped parsley and lemon wedges, then serve right away while the potatoes are crisp and the octopus is warm.

Notes

For the best texture, the octopus should be tender before grilling and the potatoes should be well drained before they hit the pan. If your octopus is small, start checking tenderness early so it does not go past the sweet spot. The finishing drizzle of Spain Paella Infused Olive Oil Blend is what ties the seafood, potatoes, and citrus together.

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Recipe Tips

Pat the octopus very dry before grilling so it picks up good color instead of steaming. Parboil or simmer it until tender before it ever hits the grill, then use high heat only for those final charred marks. Let the potatoes get fully tender in the first cook, then crisp them in the pan or on the grill for the best texture contrast. Finish with the Spain Paella oil after the heat comes off so the herb and spice notes stay vivid.

Serving Suggestions

Serve this with lemon wedges, warm crusty bread, and a simple green salad for a full dinner. It also works beautifully as a shared starter for entertaining, especially with grilled peppers or a tomato salad on the side. If you want a fuller Spanish-style spread, pair it with olives, roasted peppers, and a cold glass of sparkling water or white wine.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat just until warmed through so the octopus stays tender and the potatoes keep some texture. Add a fresh drizzle of oil after reheating to wake the flavors back up.

Variations

Swap in baby Yukon gold potatoes for a creamier bite, or add a pinch of crushed red pepper for more heat. You can also grill the potatoes in a basket if you want extra char. For a brighter finish, add a spoonful of chopped parsley and a little extra lemon zest right before serving.

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