Preheat and set up: Preheat your oven to 220°C (425°F) for the potatoes. If you're using a grill, preheat it to high (around 230–260°C / 450–500°F); if using a grill pan, preheat on medium-high. Getting your oven and grill hot ensures immediate browning when the food hits hot surfaces — that browning (Maillard reaction) creates flavor and texture.

Prep the potatoes: Toss the halved baby potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp freshly ground black pepper in a large bowl so each piece has a thin, even coating. Arrange cut-side down on a rimmed baking sheet. Coating the potatoes and placing them cut-side down creates maximum surface contact for crisp, golden crusts during roasting.

Roast the potatoes: Roast in the preheated oven for 25–30 minutes, turning once halfway, until fork-tender and deeply golden. The high heat and oil will caramelize the potato edges and concentrate flavor — start these first because they take the longest.

Make the citrus-cilantro marinade: In a small bowl whisk together 90 ml orange juice, 30 ml lime juice, remaining 2 tbsp olive oil, the minced garlic, 1 tsp smoked paprika, 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust — the citrus brightens and tenderizes slightly (acids help break down surface proteins), while oil carries the paprika and garlic flavors to the octopus.

Marinate the octopus: Pat the octopus dry with paper towels (dry surfaces char better), then place in a shallow dish and pour 2/3 of the citrus marinade over it, reserving 1/3 for finishing sauce. Let it sit at room temperature for 10–15 minutes if the octopus is already cooked/tenderized; if braising raw, allow 20–30 minutes. Short marination is enough because octopus is delicate — too much acid can make it mealy.

Char the spring onions: Toss spring onions with a drizzle (about 1 tsp) of olive oil and a pinch of sea salt. Grill or sear them on a very hot griddle or cast-iron pan for 2–3 minutes per side until they have dark grill marks and are slightly softened. Charring concentrates their sweetness and adds smoky complexity that pairs beautifully with grilled octopus.

Grill the octopus: Brush your grill or hot grill pan with oil. Place octopus on the hot surface and sear for 2–3 minutes per side until you get good char marks and the exterior caramelizes — this adds texture and smoky flavor. Because the octopus has been pre-tenderized, you’re aiming only to develop color and flavor, not to cook through. Baste with reserved marinade once or twice during grilling for glossy flavor.

Finish potatoes and warm components: If the potatoes need an extra 5–8 minutes after the octopus starts, return them to the oven to finish. When potatoes are done, toss them in a bowl with the remaining citrus marinade and half the chopped cilantro — tossing while hot lets the potato absorb flavor and the oil glosses them beautifully.

Plate and dress: Arrange a bed of roasted baby potatoes on each plate, top with two grilled octopus tentacle pieces (roughly 170 g per person), and tuck 3–4 charred spring onions alongside. Spoon any pan juices or the remaining marinade over the octopus, sprinkle with the remaining chopped cilantro and a final pinch of smoked paprika and sea salt. Serve with lemon or lime wedges for extra brightness.

Rest and serve: Let the plated octopus rest 2 minutes before serving so the juices redistribute slightly — this keeps the octopus supple. Serve immediately while the potatoes are still warm and the spring onions are fragrant.