In the Kitchen: Grilled Octopus

Executive Chef Andrea Leonardo of Drift Restaurant joined us in The Rhode Show kitchen to show us how to make their Grilled Octopus.


  • 12 Baby Octopus
  • 8 to 10 Fingerling Potatoes
  • 2 Bay Leaves
  • 2 Lemons
  • 1 Orange
  • 1/2 tsp Red Pepper Flakes
  • 1 1/2 Cups Rice Wine Vinegar
  • 1/2 tsp Whole Peppercorns
  • 1 Links Andouille Sausage (Sliced)
  • 4 Egg Yolks
  • 2 Garlic Cloves (Can Use Roasted Garlic Instead)
  • 4 Tbl Lemon Juice
  • 1 Tsp Lemon Zest
  • 2 Tsp Smoked Paprika
  • 2 Cups Oil
  • Salt
  • Pepper
  • Water


  1. Octopus-Rinse octopus under water and place in a pot. Add rice wine vinegar, use water to fill and cover the octopus. 1 lemon halved, 1 orange halved, bay leaf, pepper corn, mustard seeds. Boil for about 45 minutes or until octopus are tender. While Octopus are cooking prepare the rest of the dish
  2. Potatoes-Place fingerling potatoes in a pot with water and kosher salt. Cook until tender. Strain and let cool slightly.
  3. Smoked Paprika Aioli-In a food processor add, garlic, lemon juice, lemon zest. Pinch of salt and pepper. Blend to incorporate. Slowly add oil to food processor. Once thickened add smoked paprika. Check seasonings.
  4. To Assemble-Take octopus out of the liquid. Toss with a little oil, salt and pepper. Either grill octopus or give it a good sear in a cast iron pan. You are looking for a good sear on the octopus, it is already cooked from the prior process.
  5. Cut Fingerling potatoes in half length wise.
  6. In a skillet heat oil, once hot add andouille sausage, and potatoes. Do not move, let the ingredients get a good sear. Season with salt and pepper.
  7. In a bowl place aioli on the bottom, add potatoes and sausage, top with grilled octopus. Garnish with lemon zest, and chopped parsley.