Grilled Octopus with Potatoes

Ingredients

• Octopus tentacles: 2 lbs cooked
• Small potatoes: 1 lb
• Extra Virgin Olive oil La Maison des Chefs 1 liter: 1/3 cup
• Garlic: 3 cloves minced
• Fresh oregano: 2 tbsp
• Lemon: 2
• Smoked paprika: 1 tsp
• Fresh parsley: 1/4 cup
• Salt and pepper: to taste

Instructions

1. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and cut in half when cool enough to handle.
2. In a bowl, mix the olive oil, minced garlic, oregano, and juice from 1 lemon.
3. Marinate the cooked octopus tentacles in half of this oil mixture for 30 minutes.
4. Preheat your grill to high heat (400-450°F/200-230°C). Grill the octopus tentacles for 3-4 minutes per side until charred and crispy.
5. Grill the potato halves until golden brown and crispy on the cut sides.
6. Arrange the grilled octopus and potatoes on a platter. Drizzle with the remaining oil mixture.
7. Sprinkle with smoked paprika and chopped parsley. Serve with lemon wedges.