Spanish Tapas | Octopus

Make the aioli by mixing half a cup of mayonnaise, 1 teaspoon of lemon juice, and 2 cloves of minced garlic together. Stir well and add a little salt.

Chop the precooked octopus tentacles into about 1-inch thick pieces.

Heat a 12-inch cast iron skillet on medium to medium-high heat.

Coat the bottom of the skillet with olive oil and let it heat up.

Add the octopus pieces to the skillet, ensuring they all reach the bottom of the pan.

Sear the octopus until both sides are golden brown, stirring occasionally every 30 seconds.

Add a little salt and paprika to the octopus while cooking, stirring to incorporate the flavors.

Monitor the cooking to avoid undercooking (which makes it slimy) or overcooking (which makes it chewy).

Once golden on both sides, turn off the heat and plate the octopus.

Equipment Needed

Spice Level:

Dietary