Grilled Octopus with Chili Oil & Mashed Potatoes

Ingredients

• 1.5 lbs pre-cooked octopus (thawed if frozen)
• 1 lb russet potatoes, peeled and cubed
• 1.5 tsp chili flakes (or 1 dried guajillo, crumbled)
• 3 cloves garlic cloves, minced
• ½ cup olive oil
• 3 tbsp butter
• 1 whole lemon (halved)

Instructions

1. 1

   Boil potatoes in salted water until fork-tender, about 12 minutes. Drain and set aside.

2. 2

   While potatoes cook, heat 0.5 cup olive oil in a small skillet over medium. Add minced garlic and chili flakes.

3. 3

   Cook garlic and chili for 60 seconds until fragrant, then remove from heat. Let the oil cool slightly.

4. 4

   Heat a cast iron skillet over medium-high until smoking. Pat octopus dry, then brush generously with chili oil.

5. 5

   Sear octopus 2–3 minutes per side without moving, until charred and edges curl. Squeeze lemon over top.

6. 6

   Mash warm potatoes with butter, salt, and pepper. Plate potatoes, top with seared octopus, drizzle remaining chili oil.

Tools you’ll need

• large pot for boiling potatoes
• small skillet
• 12-inch cast iron skillet
• potato masher
• brush for oil

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