Grilled Octopus with Cassava

Instructions

1. 1

   Bring a large pot of salted water to boil and add octopus with thyme sprigs. Simmer for 25-30 minutes until octopus is tender when pierced with a fork. Drain and pat dry with paper towels.

   Tip: Pre-boiling the octopus ensures it's tender and prevents it from becoming rubbery on the grill.

2. 2

   While octopus cooks, heat vegetable oil in a deep pot to 350°F. Working in batches, fry cassava batons for 5-7 minutes until golden and crispy. Transfer to paper towels and sprinkle with salt immediately.

   Tip: Double-frying in batches prevents the oil temperature from dropping, ensuring crispier results.

3. 3

   In a small bowl, whisk together 4 tablespoons olive oil, minced garlic, lemon juice, paprika, and red pepper flakes to create the marinade. Season with salt and pepper.

   Tip: Make this marinade while the octopus is cooking to save time.

4. 4

   Brush octopus tentacles generously with the garlic-lemon marinade and let sit for 10 minutes at room temperature.

   Tip: Don't marinate too long or the acid will begin to break down the octopus texture.

5. 5

   Heat a grill or grill pan to high heat, about 450°F. Brush grates with remaining olive oil to prevent sticking.

   Tip: A very hot grill creates beautiful char marks and locks in juices.

6. 6

   Place octopus tentacles on the grill and cook for 3-4 minutes per side until charred and crispy at the edges. Transfer to a cutting board.

   Tip: Don't move the octopus around too much; let it sit to develop a golden crust.

7. 7

   Cut octopus tentacles into bite-sized pieces and arrange on a serving platter with cassava fries. Drizzle with any remaining marinade and garnish with fresh parsley.

   Tip: Keep everything warm by serving on pre-heated plates for best flavor.

8. 8

   Serve immediately with fresh lemon wedges on the side for squeezing over the dish.

   Tip: The bright acidity of fresh lemon enhances both the octopus and cassava perfectly.