6.6 lbs/3 kg Spanish octopus
2.2 lbs/1kg potatoes
1 bunch of rosemary
0.002 lbs/1 gr paprika or
smoked pepper powder
50 ml extra virgin olive oil
0.06 lbs/30 grs sea salt (for
the boiling water)
0.013 lbs/6 grs interfine salt
0.004 lbs/2 grs black pepper
0.02 lbs/10 grs garlic

1 - Take a deep cooking pot with water over the grill
until boil. Add sea salt, and briefly dip the octopus
into the water three times. This is known as "scaring
the octopus" and it's done in order to achieve tender
and not rubbery meat.
2 - Once the dippings are over, let the octopus cook
for about 45 minutes. Stop the
cooking of the octopus with water and ice.
3 - Cleaning the octopus: slice the head of the
octopus and spread the tentacles to find the beak,
which can be found amid the start of the tentacles.
Push the beak out and remove it completely.
4 - Remove the tentacles and cut them in half
lengthwise.
5 - Season the tentacles with black and red pepper,
paprika, olive oil and rosemary. Take them to the grill
on high heat with the skin up, until you get a nice
brown.
6 - For the potatoes: slice potatoes in
half-centimeter slices. Cook them on the griddle for
30 minutes on low heat, with sea salt, rosemary and
olive oil.
7 - For the plating: you can use our table top
warming brazier to serve, just by adding some wood
embers inside. Also, you can use a regular plate or a
wooden plate. Place a bunch of potatoes, two or
three grilled tentacles, paprika, rosemary and olive
oil.