Charred Octopus with Citrus Fingerling Potato Salad

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These smoky, charred octopus tentacles pair perfectly with this salad of rich, fingerling potatoes, crisp baby arugula, and refreshing citrus notes.

25 min


  1. Chop the parsley
  2. Slow boil the fingerling potatoes in vegetable stock until tender
  3. Once cooked, let the potatoes cool for 10-15 minutes
  4. Cut the cooled potatoes into large chunks, and mix with arugula, Dijon mustard, chopped parsley, olive oil, salt, pepper, juice of half a lemon, and juice of half an orange
  5. Season the cooked octopus tentacles with salt and pepper as desired
  6. Using a very hot grill, heavily char the octopus tentacles until a nice color is developed
  7. Plate the potato salad with the charred octopus tentacles on top
1 Comensal
Recipe for 1 persona


  • 4 Octopus Tentacles
  • 3 fingerling potatoes
  • 1/2 lemon
  • 1/2 orange
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp fresh parsley, chopped
  • 1/4 cup baby arugula
  • 3 cups vegetable stock