Grilled Octopus with Smashed Sweet Potatoes - Chef Sabrina Mancin

Grilled Octopus with Smashed Sweet Potatoes

I love grilled octopus and this particular recipe with smashed crispy baked sweet potatoes is absolutely a hit! I finish it with some paprika salt for an extra level of flavor!

INGREDIENTS

Yield: 4 people

OCTOPUS

• 2 Octopus
• 1 onion (any color)
• 2 carrots
• 1 bay leaf
• 1 T salt
• ¼ cup Zoe’s extra virgin olive oil*
• 2 Zoe’s tsp paprika infused salt*

SWEET POTATOES

• 2 large sweet potatoes
• ½ cup Zoe’s extra virgin olive oil*
• 2 T salt + more to taste
• ½ tsp black pepper

*If you can’t find Zoe’s products, just a good extra virgin olive oil and 1 ½ tsp kosher salt + ½ tsp of paprika.

OCTOPUS

  • Cut the onion and carrots into rough chunks and add into a large pot with water together with the 2 tablespoons of salt and the bay leaf.
  • If you get the whole octopus, make sure to cut the eyes and mouth off. Separate the tentacles in pairs and the head in two or three pieces. Rinse well and add to the pot.
  • Bring the water in the pot to a boil and reduce to a simmer. Cook for about 45-60 minutes making sure to stir once in a while.
  • Let the octopus cool down inside the pot. This can all be done in advance, even a few days ahead of your grilling day. Once it’s at room temperature, you can store it in the fridge. Otherwise drain and pat dry with some paper towels.
  • Get your grill hot and ready.
  • Rub some evoo all over the octopus and place in the grill until a few grill marks appear, turn over and repeat. This will take about 5 minutes on each side.
  • Remove from the grill and sprinkle the paprika infused salt and a little drizzle of evoo if you like.
Grilled-Octopus-square

SMASHED SWEET POTATOES

  • Preheat your oven to 400F
  • Cut the sweet potatoes into medium chunks.
  • Place them in a pot with salted water and bring to a boil.
  • Cook until you can insert a knife through them but make sure you don’t overcook. The knife should go in but the potato shouldn’t disintegrate when it does.
  • Drain them and place them on a sheet tray.
  • With a meat mallet or something flat and heavy, smash each piece straight down until they open and flatten.With a meat mallet or something flat and heavy, smash each piece straight down until they open and flatten.
  • Drizzle with the olive oil and season with salt and pepper.
  • Roast for about 10 minutes, turn them around and continue cooking for another 10 until they are crisp and golden on the edges.

Serve them together and with some lemon wedges on the side and a glass of sangria or a spritzer and enjoy!

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