Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Seared Spanish Octopus

4.7
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
90 min
TOTAL TIME
220 min
SERVINGS
2 servings
Dinner Spanish
Seared Spanish Octopus
Ingredients
  • 1 yellow onion, coarsely chopped
  • 3 cloves garlic, peeled and crushed
  • 1 large bay leaf
  • 1 1/2 teaspoons smoked Spanish paprika
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1/2 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
Acquire the necessary ingredients.
2
Heat olive oil in a saucepan over medium-high heat. Add chopped onion, minced garlic, dried bay leaves, paprika, and a pinch of salt. Stir constantly until the onions begin to soften, taking about 5 minutes. Introduce white wine into the saucepan to form a braising liquid. Bring the mixture to a gentle simmer.
3
Transfer the octopus into the braising liquid, ensuring it is fully coated. Cover the saucepan and lower the heat to a low simmer. Allow the octopus to cook for 20 minutes, flipping it halfway through. Continue cooking until the octopus is tender and falls apart easily, requiring an additional 40 to 45 minutes.
4
Remove the saucepan from heat and transfer the octopus to a large bowl. Pour the braising liquid over the cooked octopus, making sure it is fully submerged. Place the bowl above a container filled with ice water to rapidly cool down to room temperature.
5
Cover the bowl with plastic wrap once the octopus and liquid have cooled. Refrigerate the mixture for at least 2 hours or overnight to allow it to chill thoroughly.
6
Transfer the octopus to a work surface and gently wipe away any excess braising juices using paper towels. Remove as much of the purple skin as desired and cut the octopus into 3 or 4 serving portions. Brush the cut surfaces with olive oil.
7
Return the braising liquid to the saucepan and bring it to a boil. Remove from heat and let it sit for 10 minutes, allowing the liquid to cool slightly. Stir in freshly squeezed lemon juice, extra-virgin olive oil, salt, and cayenne pepper to create the serving sauce.
8
Preheat a grill pan or outdoor grill to high heat. Transfer the octopus pieces to the grill and cook until the flesh is seared and almost charred, taking about 3 or 4 minutes per side. Transfer the cooked octopus to a serving platter.
9
Slice the cooked octopus into fairly thick diagonal slices. Arrange the slices on a serving dish. Spoon the braising liquid mixture over the top of the octopus, making sure each piece is well-coated. Sprinkle a pinch of cayenne pepper over the top, if desired.