Grilled Octopus with Parsley Potatoes

Method

1. In a tall pot, add a drizzle of olive oil, bay leaves, and marjoram. Heat until fragrant.
2. Place the octopus in the pot head-down (cap side down). Cover and cook on low heat for about 1 hour. The octopus will release its own water; do not add extra water.
3. After about 30 minutes, when condensation appears, add a pinch of salt. Continue cooking covered on low heat for the remaining time (total 1 hour).
4. Turn off the heat and let the octopus rest in its own cooking liquid for 15-20 minutes. The tentacles should have relaxed and become tender.
5. Remove the octopus from the pot and place on a tray. Let it rest at room temperature for at least 15 minutes (up to 3-4 hours) to firm up.
6. Meanwhile, peel and dice the potatoes into cubes. Steam for about 10 minutes until tender. Let cool slightly.
7. Finely chop the parsley with a garlic clove (remove the germ). Mix the chopped parsley and garlic with olive oil and a pinch of salt. Gently fold into the warm potatoes.
8. Prepare the citronette: combine 40 ml lemon juice, a pinch of salt, a pinch of black pepper. Slowly drizzle in 60 ml olive oil while whisking to emulsify.
9. Grill the octopus over hot coals or a grill pan for about 45 minutes, turning every 2 minutes. Each time you turn, brush the octopus with the citronette.
10. Serve the grilled octopus with the warm parsley potatoes and drizzle with additional citronette.