Charred Octopus with Baby Potatoes and Spinach

Method

1. 1

   Step 1: Put the octopus, bay leaves and halved lemon in a large pot and cover with cold water by 2 inches. Do not salt the water yet. Bring to a gentle simmer, cover, and cook 60 to 75 minutes, until a paring knife slides into the thickest part of a tentacle with almost no resistance.

2. 2

   Step 2: Turn off the heat and let the octopus cool in its liquid for 20 minutes; this keeps the skin from tearing. Lift it out, cut off the tentacles, and pat them very dry. Discard the head and beak, or save the head for a salad.

3. 3

   Step 3: Meanwhile heat the oven to 425F. Toss the potatoes with 2 tbsp of the oil and a big pinch of salt, lay them cut side down on a sheet pan, and roast 25 to 30 minutes, until the undersides are deep golden and the centers are creamy.

4. 4

   Step 4: Stir the remaining 4 tbsp oil with the garlic and smoked paprika in a small bowl. Brush a spoonful of it over the tentacles.

5. 5

   Step 5: Heat a grill pan or cast-iron skillet over high heat until it smokes lightly. Lay in the tentacles and leave them alone for 3 to 4 minutes per side, until the suckers blister and the thin tips turn black and crunchy.

6. 6

   Step 6: Toss the spinach and radish ribbons with the vinegar and a pinch of salt. Arrange them in shallow bowls with the hot potatoes, set a tentacle on top, spoon over the rest of the paprika oil, and finish with flaky salt, pepper and a lemon wedge.

• #gluten-free
• #dairy-free
• #high-protein