Photographer: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Chelsea Zimmer
Active Time
40 Mins
Total Time
5 Hours 10 Mins
Serves 4

The secret to super tender octopus (purchase at Whole Foods, ask for tentacles only) is quickly blanching and simmering. Toss with dry-cured chorizo, fingerling potatoes, and a sprinkling of Espelette pepper and soak up the Majorca vibes.

How to Make It

Step 1

Combine wine, onions, rosemary, bay leaves, 2 tablespoons of the salt, and 4½ quarts of the water in a large stockpot over high; bring to a boil. Using tongs, carefully dip octopus tentacles in boiling water 3 times, leaving octopus in water after third time. Reduce heat to medium-low, and cook until very tender, 2 to 2½ hours. Remove from heat, and let cool in liquid 2 hours.

Step 2

Combine potatoes, ½ tablespoon of the salt, and remaining 8 cups water in a saucepan over high; bring to a boil. Reduce heat to medium, and simmer until just tender, about 10 minutes. Drain, and set aside.

Step 3

Preheat a gas grill to high (450°F to 500°F). Heat 1 tablespoon of the oil in a large skillet placed on grill grate. Add chorizo to skillet, and cook until chorizo begins to crisp, 6 to 7 minutes. Add potatoes, thyme, and paprika. Cook, stirring often, until potatoes begin to brown, 6 to 7 minutes. Remove from heat.

Step 4

Toss octopus in 3 tablespoons of the oil. Place on grill grate. Cook until deeply charred, 3 to 4 minutes per side. Combine potato mixture, grilled octopus, vinegar, and remaining 3 tablespoons oil in a large bowl; sprinkle with half of parsley and remaining 1 teaspoon salt, and toss to coat. Place mixture on a large platter. Sprinkle with Espelette and remaining parsley.