Drizzle the butter flavored oil over the tentacles. Rub the garlic, parsley, and cilantro over them.
Cook on the grill for 1-2 minutes per side to lightly char.
Remove from the grill.
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but firm, about 15-20 minutes.
Drain the potatoes and set them aside to cool slightly. Once cooled, cut them into approximately 1” pieces.
Fry in vegetable oil until lightly brown and crispy on all sides. Alternatively, toss them in the deep-fat fryer for 1-2 minutes.
Arrange the potatoes on a large serving platter, creating an even layer.
Scatter the octopus pieces over the potatoes.
Drizzle the olive oil evenly over the octopus and potatoes.
Sprinkle generously with smoked paprika (pimentón). You can mix sweet and hot paprika for a balanced flavor or use all sweet for a milder dish.
