Spanish Octopus

4.8
(20)
11 Reviews
10 Photos

Above and beyond the ingredients in this octopus recipe, the cooking method, or should I say methods, couldn't be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 21, 2024
10
10
10
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Prep Time:
10 mins
Cook Time:
1 hr 30 mins
Additional Time:
2 hrs
Total Time:
3 hrs 40 mins
Servings:
2
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Ingredients

Original recipe (1X) yields 2 servings

  • 1 yellow onion, coarsely chopped

  • 3 cloves garlic, peeled and crushed

  • 1 large bay leaf

  • 1 ½ teaspoons smoked Spanish paprika

  • 1 ½ teaspoons kosher salt

  • 1 tablespoon olive oil

  • ½ cup white wine

Octopus:

  • 1 (1 pound) piece Spanish octopus

  • 2 tablespoons olive oil

Sauce:

  • ⅓ cup braising liquid

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon extra-virgin olive oil

  • salt to taste

  • 1 pinch cayenne pepper to taste

Directions

  1. Gather the ingredients.

  2. Place onion, garlic, bay leaf, paprika, salt, and 1 tablespoon olive oil into a saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.

  3. Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.

  4. Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.

  5. Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.

  6. Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.

  7. Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, salt, and cayenne pepper to make the serving sauce.

  8. Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.

  9. Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.

    close up view of Spanish Octopus in a bowl with sauce, vegetables and fresh herbs
    Chef John

Chef's Note

Freshly chopped Italian parsley is nice to add to the serving sauce to taste.

I love to serve braised octopus with crusty roasted potatoes.

36 home cooks made it!

Nutrition Facts (per serving)

513 Calories
30g Fat
15g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 513
% Daily Value *
Total Fat 30g 38%
Saturated Fat 4g 22%
Cholesterol 109mg 36%
Sodium 2046mg 89%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 35g 70%
Vitamin C 22mg 24%
Calcium 152mg 12%
Iron 13mg 72%
Potassium 989mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.