Octopus Tentacles with Paprika Couscous

To prepare octopus tentacles with paprika couscous, first clean the octopus: rinse it under running water 1 and remove the eyes 2 and beak 3, then remove the innards from the internal sac and rinse it again under running water.

Fill a large, tall pot with water, add bay leaves, whole lemon peel, juniper berries, and peppercorns 4, and bring to a boil. Dip the octopus tentacles into the boiling water 3 times 5, then completely immerse the whole octopus and cook over medium-low heat for about 45 minutes 6. After this time, turn off the heat and leave the octopus in its cooking water for another 15 minutes.

While the octopus is cooking, you can prepare the couscous: bring the water to a near boil and pour the couscous into a separate bowl, add the paprika 7, and mix well. Pour the boiling water over the couscous until it is covered 8, then stir again and let it rest for about 6 minutes 9, covering the bowl with a lid or plastic wrap.

After this time, fluff the couscous with a fork or spoon 10, then season with salt and drizzle with some olive oil 11 and a few fresh thyme leaves 12. Set aside and let it cool.

When the octopus is ready 13, transfer it to a cutting board and cut the tentacles, dividing them in half if they are very large 14. Place the tentacles in a baking dish where you will pour the lemon juice 15,

olive oil 16, Tabasco 17, and soy sauce 18. Turn the tentacles in the dressing, cover with plastic wrap, and let marinate for at least 20 minutes.

In the meantime, continue with the rest of the preparations: in a large pan, sauté a clove of crushed garlic with a crumbled dried chili 19 in a little olive oil, then add the previously trimmed Swiss chard 20. Sauté for a few minutes until tender, then season with salt 21 and set aside.

Wash the potatoes with the skin on and cut them into very thin sticks 22. Pour the vegetable oil into a saucepan and heat it to a temperature of 302°F, then fry a few potatoes at a time until golden brown 23. Drain on absorbent paper and salt 24.

At this point, you can roast the octopus: heat a grill or non-stick pan very well and sear the tentacles on both sides for a few moments until a crust forms 25. Now you are ready to plate: place a few tablespoons of paprika couscous on one side of the plate 26 and place a couple of tentacles per serving 27.

Season with Maldon salt 28, then add the Swiss chard and fried potatoes 29. Garnish with a few fresh thyme leaves and serve your octopus tentacles with paprika couscous immediately 30!