Charred Octopus and Potato Skewers with Smoky Pepper-Almond Dressing

Soak the skewers

If using bamboo skewers over a barbecue or under the grill, submerge them in water for 20 minutes to reduce scorching. Set a large pan of well-salted water over a high heat.

Timer available in cooking mode · 20 min

Par-cook the potatoes

Add the potatoes to the boiling water and cook until a knife enters with slight resistance, about 12 minutes. Drain thoroughly and leave to steam-dry for 2 minutes so they stay intact on the skewers.

Timer available in cooking mode · 12 min

Blend the dressing

Put the roasted peppers, toasted almonds, roughly chopped garlic, 1 tsp smoked paprika, 1 tbsp sherry vinegar, lemon zest, 2 tbsp oil, 1 tbsp lemon juice, 1/4 tsp salt and the optional chilli in a small blender. Blend to a coarse, spoonable sauce, adding 1–2 tbsp water if needed. Taste and sharpen with a little more lemon juice or vinegar if desired.

Season and thread

Toss the dry potatoes and octopus with the remaining 2 tbsp oil, remaining 1 tsp smoked paprika, grated garlic, black pepper and remaining 1/4 tsp salt. Thread the potatoes and octopus alternately onto the skewers, leaving a little space between pieces for even charring.

Dress the salad

In a large serving bowl, combine the rocket and parsley. Whisk the remaining 1 tbsp sherry vinegar with 1 tbsp lemon juice and a pinch of salt; keep aside until serving so the leaves remain crisp.

Heat the cooking surface

Heat a barbecue or ridged griddle pan to high. For an oven-grill alternative, heat the grill to high and position a rack 10 cm below it; place a sturdy baking tray beneath the skewers to catch any drips.

Char the skewers

Grill the skewers for 8–10 minutes, turning every 2 minutes, until the potatoes are deeply golden at the edges and the octopus is hot with light char. Do not cook for longer than necessary, as already-cooked octopus can become firm.

Timer available in cooking mode · 10 min

Finish and serve

Toss the herb salad with its dressing. Spread two-thirds of the smoky pepper-almond dressing over a large platter, arrange the hot skewers on top and scatter over the dressed salad. Spoon over the remaining dressing and serve immediately, with lemon wedges if liked.