Spanish Octopus with Fried Potatoes and Panchetta

Grilled Octopus with cilantro on top of a bed of roasted potatoes

Spanish Octopus with Fried Potatoes and Panchetta

An all time favorite of Chef Garrett's that will surely leave you wanting more!
Course: Dinner, Main Course
Cuisine: Spanish
Keyword: Octopus, Red wine


For the Octopus

  • 1 lb Giant Pacific Octopus
  • 2 cups Red Wine
  • 4 cups Water
  • 1 tbsp Coriander
  • 1 tbsp Chili Flakes
  • 1 tsp Black peppercorns
  • 2 dry Bay Leaves
  • 1 Clean Copper Penny 1982 or before

For the Fried Potatoes

  • 8 oz Yukon Gold Potatoes
  • 2 tbsp Olive oil
  • 1 tsp Smoked Paprika
  • 1 tsp Sea salt
  • 1 tsp Ground Black pepper
  • 2 tsp Dry tarragon

For the Avocado Cilantro Salsa Verde

  • 1 large Avocado
  • 1 bunch Cilantro
  • ¼ cup garlic cloves
  • 1 cup fresh lime juice
  • 2 tsp ground cumin
  • 1 tbs sea salt
  • 1 tsp black pepper
  • 1 tsp coriander


Spanish Octopus

  • Using a meat tenderizer or back of a frying pan, pound out the tentacle until it begins to flatten.
  • Bring red wine, water, spices, and penny to a boil in a stainless pot (adding the clean copper penny to the pot recreates the Spanish tradition of cooking octopus in copper pans, it also brings out the bright purple in the octopus).
  • Add the tenderized octopus to the boil, and reduce heat to a simmer. Let cook for 1 hour.
  • Remove octopus and let cool for 30 minutes. Toss in olive oil and grill until skin is crispy and slightly charred.

Fried Potatoes

  • In a stainless steel bowl toss potatoes with spices and oil.
  • Place onto baking sheet and roast at 455°F for 15 minutes.

Avocado and Cilantro Salsa Verde

  • Toss all ingredients into a blender and blend until smooth.
  • Taste. Add salt and pepper as needed.
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