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Spanish Octopus
Spanish Octopus
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
220 minutes
Chef John braises then sears Spanish octopus for tender, perfect texture.
Ingredients:
  • 1 yellow onion, coarsely chopped
  • 3 cloves garlic, peeled and crushed
  • 1 large bay leaf
  • 1.5 teaspoons smoked Spanish paprika
  • 1.5 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 0.5 cup white wine
  • 1 (1 pound) piece Spanish octopus
  • .333 cup braising liquid
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • salt to taste
  • 1 pinch cayenne pepper to taste
Instructions:
  • In a saucepan over medium-high heat, sauté onion, garlic, bay leaf, paprika, salt, and 1 tablespoon olive oil until onions begin to soften, approximately 5 minutes. Stir in white wine to make the braising liquid and bring to a simmer.
  • Place the octopus into the flavorful braising liquid, ensuring it's fully coated. Cover the pot, lower the heat, and gently simmer for 20 minutes before flipping the octopus. Let it simmer for another 40 to 45 minutes until tender.
  • Take the octopus off the heat and transfer it to a large bowl. Pour the braising liquid over the octopus and set the bowl over a bowl of ice water to cool to room temperature.
  • Chill the octopus and liquid by covering the bowl with plastic wrap. Refrigerate for at least 2 hours or overnight until thoroughly chilled.
  • Place the octopus on a clean work surface, pat dry with paper towels to remove braising juices, and decide on the amount of purple skin to remove. Cut the octopus into 3 or 4 pieces suitable for serving, then lightly brush with olive oil.
  • - Pour the braising liquid into a saucepan and bring it to a boil. Remove from heat. Strain out solids, transfer the liquid to a mixing bowl, and let it cool for about 10 minutes. Stir in lemon juice, extra-virgin olive oil, salt, and cayenne pepper to create the serving sauce.
  • Preheat a grill pan or outdoor grill over high heat. Grill octopus pieces until seared and slightly charred, about 3 to 4 minutes per side, until dark brown, caramelized, and heated through. Transfer to a platter.
  • Cut the octopus into thick diagonal slices and arrange on a serving dish. Drizzle the braising liquid over the top and sprinkle with a touch of cayenne pepper, if preferred.

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