Char-grilled Octopus with Smoked Paprika

Method

1. 1

   Put octopus in a large pot with wine, bay, garlic, peppercorns. Cover with water.

2. 2

   Bring to a gentle simmer. Cook 75–90 min until a knife pierces the thickest tentacle with no resistance.

3. 3

   Remove octopus from liquid. Cool, then cut into tentacles.

4. 4

   Heat a grill pan or BBQ to very high. Brush tentacles with olive oil.

5. 5

   Char-grill 2 min each side until blistered and edges crisp.

6. 6

   Dress with more olive oil, smoked paprika, lemon zest and juice, parsley, and sea salt.