Tenderize the Octopus

Fill a large pot with water and season generously with water ~ you want it as salty as the ocean. Bringing the water to a boil over medium heat. Using tongs, dip the octopus into the water and blanch 3 times, meaning lift the octopus completely out of the water and dip back into the water 3 times to get the tentacles to curl up.

Place the octopus back in the water and reduce the heat to low. Let the octopus simmer for one hour, or until tender. Remove from the water and cool under cold tap water. Cut the head off of the octopus. Turn the octopus over and carefully remove the beak, cutting in a circle around the inside of the tentacles. Slice the tentacles to separate into 8 pieces.

With a clean kitchen cloth, gently rub each tentacle to remove the purplish skin off of each piece. Be careful rubbing over the suctions in order to not pop them off. Place on a plate and set aside.

Make the Potatoes

Meanwhile, preheat the oven to 400°F.

Place the potatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and toss with your hands to full coat. Place the baking sheet in the oven and bake for 30 minutes, flipping halfway through.

Melt the butter and mix with the garlic cloves. Pour over the potatoes and stir to coat. Bake an additional 10 minutes or until fork tender.

Remove from the oven and scoop the potatoes into a bowl. Pour over the lemon juice and add the cilantro. Toss to combine.

Make the Green Beans

Heat the olive oil in a large frying pan over medium heat. Add the green beans and stir to coat in the olive oil. Sprinkle with salt and sauté until lightly charred. Add the minced garlic and cook an additional minute or two.

Grill the Octopus

In a small bowl, whisk together the orange juice & zest, lime juice & zest, olive oil, shallots, Dijon mustard, and a generous pinch of salt and pepper.

Lightly spray your grill rack with a high temperature, nonstick vegetable oil. Heat the grill up over medium flame until hot and about 400°F. Grill the octopus until heated through ~ about 3 to 4 minutes per side.

Place the octopus in a bowl and drizzle with enough of the citrus glaze to coat the octopus when tossed.

Plate the potatoes, octopus, and green beans, drizzling over additional citrus glaze as desired. Serve immediately.

Enjoy!