Grilled Octopus with Kale

Instructions

1. 1

   Bring a large pot of water to a boil with the halved onion, bay leaves, and 1 teaspoon salt. Add the octopus and simmer for 35-40 minutes until the flesh is tender when pierced with a fork.

   Tip: The octopus is ready when the suckers pull away easily from the tentacles.

2. 2

   Remove the octopus from the pot and let it cool slightly. Pat dry with paper towels and cut the tentacles into 3-4 inch pieces.

   Tip: Drying the octopus ensures better browning on the grill.

3. 3

   In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, smoked paprika, red pepper flakes, lemon juice, and remaining salt and pepper. Toss the octopus pieces in this marinade and let sit for 10 minutes.

   Tip: This marinade can be prepared while the octopus is cooking.

4. 4

   Heat a grill or grill pan to high heat and lightly oil the grates. Grill the octopus pieces for 2-3 minutes per side until charred and slightly crispy on the edges.

   Tip: Don't move the octopus around too much; let it develop a nice char for better flavor.

5. 5

   While the octopus grills, heat the remaining olive oil in a large skillet over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.

   Tip: Watch the garlic carefully to prevent burning.

6. 6

   Add the chopped kale to the skillet with a pinch of salt and pepper. Toss continuously for 5-7 minutes until the kale is crispy and tender, with some darker edges.

   Tip: The kale will reduce significantly as it cooks and becomes crispy.

7. 7

   Divide the kale among four plates and arrange the grilled octopus pieces on top. Drizzle with any remaining pan juices and serve with lemon wedges.

   Tip: Serve immediately while the octopus is still warm and the kale is crispy.