Griddled octopus with potatoes and olives

Method

1. Rinse the prepared octopus (see tips) well under cold running water, feeling around the tentacles to ensure they’re free of grit. Remove the eyes and beak and clean the inside of the head. Put in a large lidded saucepan with the remaining ingredients (except the potatoes) and cover with cold water. Bring to a simmer, then turn the heat down so the water is barely simmering, cover with the lid and cook gently for 45 minutes. The flesh should be tender enough that it can be pierced with a cocktail stick. If it’s not ready, cover again and simmer gently for 10-15 minutes until cooked.
2. Remove the octopus from the water and cool, ideally hanging it to cool quickly. Return the cooking liquid to a simmer, add the potatoes and cook for 10-15 minutes until tender. Drain, then thickly slice and toss with a little olive oil in a large bowl.
3. Meanwhile, heat a griddle pan over a high heat. Cut the octopus into 8-10cm pieces, brush with a little olive oil and griddle, turning, until slightly charred all over.
4. Add the mint leaves, lemon zest, chopped onion and paprika to the potatoes and toss to coat. Arrange the octopus over the top and sprinkle with olives and parsley to serve.