Octopus legs are already cooked. To finish them for serving, they only need a quick sear. They are best cooked on a grill, about five minutes on each side, until they take on some char. Brush the legs with olive or avocado oil first, or marinate them in a blend of oils, herbs, and spices. Charred octopus goes well with citrus, sherry vinegar, garlic, sweet or smoked paprika, and chile sauces. Its natural salinity works as well with assertive spices such as cayenne, coriander, and cumin, as it does with bright herbs such as mint, parsley, and cilantro. To make the Spanish dish, “Pulpo con cachelos” arrange slices of small, boiled red potatoes with warmed, sliced octopus leg, sprinkle with sweet or spicy paprika, and finish with a splash of Spanish olive oil.
