The sight of the octopus a la plancha ($10) at Ibiza (2450 Louisiana, 713-524-0004), with its long tentacles reaching over the edge of the plate, may be somewhat disconcerting for some. The thinner ends of the tentacles are extremely crispy, since Chef Charles Clark cooks the octopus over hot coals. The thicker ends, closer to the body, are a lot chewier but nevertheless tender. A simple oil, vinegar, parsley and garlic sauce forms a pool under the octopus and allows the smoky flavor of the fish to dominate. Crispy slices of Spanish chorizo surround the plate, making an interesting addition to the flavors of this wonderful dish.
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