1 handful of flat parsley leaves, coarsely chopped
salt
pepper
lemon juice, for finishing
Instructions
Remove the heads from the octopus and separate the tentacles with a utility knife.
Mix ¼ cup of olive oil with the smoked paprika and a little salt and pepper in a large ziplock bag. Add the octopus tentacles and keep refrigerated until ready to grill.
Cut potatoes into bite size pieces, and toss in a bowl with olive oil, minced garlic, salt, pepper, and chili flakes. Meanwhile, heat a grill or grill pan.
Grill the octopus tentacles for 2-3 minutes, until just charred and heated through. Remove from the grill and cut into bite size pieces and toss with the potato mixture. Drizzle with fresh squeezed lemon juice and serve at room temperature.
Recipe by The Taste Edit at https://thetasteedit.com/grilled-octopus-salad/