Authentic Spanish Octopus with Chef Alex Fargas

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Regular paprika offers a similar taste at a lower price.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative, though flavor will vary.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

Fill a pot with water and add salt, bay leaf, and peppercorns.

Add the octopus legs to the pot and bring to a boil.

Once boiling, reduce to medium heat and let simmer for about 45 minutes.

After 45 minutes, remove the octopus from the water and let it rest in the same water for 6 hours.

Reserve the cooking water for later use.

After 6 hours, bring the reserved water back to a boil and add the potatoes.

Boil the potatoes for about 25 minutes until very soft.

After 25 minutes, add the fully cooked octopus back to the pot to reheat for about 2 minutes.

Remove the octopus and potatoes from the pot.

Cut the octopus into bite-sized pieces, considering the size for serving.

Cut the potatoes into pieces and add salt, paprika, and extra virgin olive oil to them.

Add chives to the potatoes instead of parsley, as preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens