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GRILLED OCTOPUS WITH LEMON MASHED POTATOES — INSPIRED BY CUCHARA DE SAN TELMO, SAN SEBASTIAN

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GRILLED OCTOPUS WITH LEMON MASHED POTATOES — INSPIRED BY CUCHARA DE SAN TELMO, SAN SEBASTIAN

GRILLED OCTOPUS WITH LEMON MASHED POTATOES — INSPIRED BY CUCHARA DE SAN TELMO, SAN SEBASTIAN

Inspired by my favorite restaurant in San Sebastian, this dish combines simply grilled octopus tentacles with bright, creamy lemon-infused mashed potatoes. The minimalist flavors highlight the quality of each ingredient, creating a fresh and elegant seafood experience.

🕒 Prep Time: 30 min

🍳 Cook Time: 10 min
🍽️ Yields: 2-4 servings

Ingredients

For the Octopus:

  • Tentacles from 1 boiled octopus
  • Sea salt
  • Piment d’Espelette (mild chili flakes)
  • Olive oil

For the Lemon Mashed Potatoes:

  • 4 medium starchy potatoes
  • 2 lemons (zest and juice)
  • Milk (heated and infused with lemon zest)
  • Butter
  • Salt and freshly ground black pepper

Instructions

1. Prepare the Octopus

  • Boil the octopus as per your trusted method. Drain and slice the tentacles.
  • Peel off the purple skin gently using the back of a knife.
  • Sprinkle with sea salt and Piment d’Espelette chili flakes.
  • If refrigerated, bring to room temperature before grilling.

2. Make the Lemon Mashed Potatoes

  • Peel and chop potatoes into chunks. Boil in salted water until fully tender.
  • Heat milk (less than 1 cup) and add lemon zest using a vegetable peeler. Cover and let infuse for 10-15 minutes. Remove zest.
  • Drain potatoes thoroughly and mash with a potato masher or press.
  • Add generous amounts of butter, mixing quickly to melt it into the hot potatoes.
  • Season with salt and freshly ground black pepper.
  • Gradually add the warm lemon-infused milk, stirring with a fork until you reach a creamy but not too runny consistency.
  • Adjust seasoning and add freshly grated lemon zest to taste for a fresh, bright flavor.

3. Grill the Octopus

  • Heat a grill pan over high heat for 5 minutes, no oil.
  • Brush the tentacles lightly with olive oil and grill 2-3 minutes per side until grill marks form and the octopus is heated through.
  • Transfer to a plate and drizzle with a little olive oil and fresh lemon juice.

4. Serve

  • Serve 2-4 grilled tentacles atop a small mound of lemon mashed potatoes.
  • Drizzle everything with parsley oil and garnish with lemon slices on the side.

💡 Tips

  • Using Piment d’Espelette adds authentic mild smoky heat without overpowering.
  • Infusing milk with lemon zest gently flavors the mash without bitterness.
  • Bringing octopus to room temperature before grilling ensures even cooking.
  • Parsley oil adds a lovely herbal finish and bright green color.

🎉 Perfect For

  • Elegant seafood dinners
  • Spanish and Basque inspired meals
  • Minimalist, fresh-flavored dishes

📝 Final Thoughts

This grilled octopus with lemon mashed potatoes captures the essence of Cuchara de San Telmo’s simple yet sophisticated cuisine. It’s a celebration of pure, fresh ingredients paired with bold yet balanced flavors — a perfect dish for seafood lovers seeking elegance with ease.