Peruvian-Style Grilled Octopus with Pan-Fried Potatoes and Corn

No need to be intimidated--this easy-grilled octopus recipe is so simple and so delicious! Tender and perfectly seasoned, get ready to take on these tentacles for dinner. An impressive dish that everyone is sure to be dazzled by! 

Gluten-Free, Dairy-Free

Serves 2

Ingredients

For Octopus:
4 Cooked octopus tentacles 
Extra virgin olive oil
Maldon Sea Salt Flakes

For Potatoes and Corn:
5-6 Peruvian yellow potatoes, scrubbed
1 Cup Peruvian corn, cooked 
1 Tablespoon oregano
1 Tablespoon minced garlic
Extra virgin olive oil
Sea salt and ground black pepper

Directions

1. Cut potatoes into quarters. Heat a large skillet with olive oil; lower to medium heat and add potatoes. Sprinkle oregano, minced garlic, salt and pepper. Cook without flipping until potatoes are golden and crispy, about 4-5 minutes. Once golden, flip over and cook for another 4-5 minutes to crisp up the other side. Add cooked corn to heat up. Remove from skillet and arrange on a large serving plate. 
2. Remove the octopus from the refrigerator and leave it to come to room temperature. Clean or cut the tentacles to your preferred liking. Add olive oil to your grill pan, enough to thoroughly coat and prevent the octopus from sticking. 
3. Cook octopus on one side for 3-4 minutes, until golden. Then flip over and cook for another 3-4 minutes on the other side. Remove from grill pan.
4. Place grilled octopus pieces on top of pan-fried potatoes and corn. Season octopus with sea salt and serve!