Spanish Octopus - Spanish-Style Braised Octopus Recipe

octopus

🥗Healthier: squid

💰Cheaper: canned tuna

Squid offers a similar texture, while canned tuna is more affordable.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth maintains flavor while reducing alcohol, and vinegar is a cost-effective substitute.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Regular paprika is lower in calories, and chili powder is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is budget-friendly.

In a saucepan, combine chopped Spanish onion, crushed garlic cloves, bay leaves, Spanish paprika, salt, and olive oil.

Turn heat to medium-high and cook mixture, stirring occasionally, for about 5 minutes until onions soften.

Add a small amount of white wine to the mixture and stir to combine, bringing it to a simmer.

Introduce the octopus to the braising liquid, tossing it to coat.

Reduce heat to low, cover, and braise the octopus for about an hour or until tender, flipping halfway through.

Once tender, transfer the octopus to a bowl and let it cool in its juices.

Wrap the octopus and refrigerate until thoroughly chilled, preferably overnight.

Remove the octopus from the braising liquid and wipe off any slimy skin.

Cut the octopus into smaller pieces and brush with olive oil.

Sear the octopus in a hot pan or grill pan for 3-4 minutes per side until caramelized.

Prepare the sauce by whisking together some of the strained braising liquid, lemon juice, olive oil, and chopped parsley.

Slice the octopus into smaller pieces and serve on roasted potatoes, drizzling the sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens