Spanish Octopus

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Description

Above and beyond the ingredients, 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.

Ingredients

  • 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
  • 1 (1 pound) piece Spanish octopus
  • 2 tablespoons olive oil
  • 1/3 cup braising liquid
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • salt to taste
  • 1 pinch cayenne pepper to taste

Instructions

  1. Place onion
  2. garlic
  3. bay leaf
  4. paprika
  5. salt
  6. and 1 tablespoon olive oil into a saucepan. Cook and stir over medium-high heat until onions start to soften
  7. about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
  8. Transfer octopus into braising liquid
  9. turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender
  10. another 40 to 45 minutes.
  11. 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.
  12. Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled
  13. at least 2 hours or overnight.
  14. 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.
  15. 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
  16. extra-virgin olive oil
  17. salt
  18. and cayenne pepper to make the serving sauce.
  19. Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared
  20. almost charred
  21. 3 or 4 minutes. Turn and cook other side until dark brown
  22. caramelized
  23. and heated through
  24. another 3 or 4 minutes. Transfer to a platter.
  25. 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
  26. if desired.

Prep Time: 10 mins

Cook Time: 1 hr 12 mins

Total Time: 3 hrs 22 mins

Servings: 2

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