Charred Pulpo with Crispy Potatoes & Garlic-Lemon Yogurt

Serves: 2│60 min

This dish is a masterclass in contrast: the smoky, tender octopus pairs perfectly with the crunch of smashed potatoes, all cut by a surprisingly sophisticated garlic-lemon curd folded into creamy yogurt. It's a Mediterranean-inspired showstopper that looks like fine dining but relies on simple, high-quality techniques.

Ingredients

Main Component

• 450g (1 lb) Pre-cooked octopus tentacles

• 300g (10.5 oz) Baby Yukon Gold potatoes

• 30ml (2 tbsp) Extra virgin olive oil

• 5g (1 tsp) Smoked paprika

• Salt and black pepper to taste

Garlic-Lemon Yogurt Base

• 200g (¾ cup) Plain Greek yogurt, full fat

• 30g (2 tbsp) Lemon curd (store-bought or homemade)

• 2 cloves Garlic, microplaned or finely minced

• 5ml (1 tsp) Fresh lemon juice

• 2g (½ tsp) Sea salt

Garnish

• 1 small Yellow chili pepper, thinly sliced into rings

• 15g (½ cup) Fresh chervil or parsley sprigs

• A drizzle of high-quality olive oil

Instructions

1. Place potatoes in salted water; bring to a boil and simmer for 15 minutes until fork-tender.

2. Drain potatoes and let steam dry for 5 minutes to ensure maximum crispiness.

3. Gently crush each potato with the palm of your hand or a flat cup.

4. Whisk together yogurt, lemon curd, minced garlic, lemon juice, and salt until smooth.

5. Taste the yogurt; it should be creamy, tangy, and subtly sweet. Chill until serving.

6. Pat the octopus tentacles completely dry with paper towels to ensure a good sear.

7. Toss octopus and smashed potatoes with olive oil, paprika, salt, and pepper.

8. Heat a heavy cast-iron skillet over high heat until lightly smoking.

9. Sear potatoes for 3–4 minutes per side until golden and very crispy.

10. Remove potatoes and add octopus to the hot skillet.

11. Char the octopus for 2–3 minutes per side until edges are blackened and crisp.

12. Spread a generous swoosh of the garlic-lemon yogurt onto a chilled plate.

13. Arrange the crispy potatoes and charred octopus tentacles over the yogurt base.

14. Scatter yellow chili rings and fresh chervil sprigs over the top.

15. Finish with a final drizzle of olive oil and serve immediately.

This recipe captures that "secret" flavor profile—the sugar in the lemon curd caramelizes against the sharp garlic, creating a bridge between the smoky octopus and the cooling yogurt. Enjoy your high-end home bistro night!