Tender Spanish Octopus Recipe

Ingredients

• 1 yellow onion, coarsely chopped
• 3 cloves garlic, peeled and crushed
• 1 large bay leaf
• 1.5 teaspoons smoked Spanish paprika
• 1.5 teaspoons kosher salt
• 1 tablespoon olive oil
• 0.5 cup white wine
• 1 (1 pound) piece Spanish octopus
• 2 tablespoons olive oil
• 0.33 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. Gather all necessary ingredients for the recipe.
2. In a saucepan, combine onion, garlic, bay leaf, paprika, salt, and 1 tablespoon of olive oil. Cook over medium-high heat, stirring until the onions begin to soften, approximately 5 minutes. Add white wine to the saucepan to create the braising liquid. Bring the mixture to a gentle simmer.
3. Carefully place the octopus into the braising liquid, ensuring it is fully coated. Cover the saucepan and reduce the heat to low. Simmer for 20 minutes, then turn the octopus over. Continue to cook until the octopus is tender, about 40 to 45 minutes more.
4. Remove the saucepan from the heat and transfer the octopus to a large bowl. Pour the braising liquid over the octopus. Place the bowl over a bowl of ice water to quickly cool the octopus to room temperature.
5. Once the octopus and liquid have cooled, cover the bowl tightly with plastic wrap. Refrigerate the octopus until it is thoroughly chilled, which should take at least 2 hours or ideally overnight.
6. Remove the octopus from the refrigerator and transfer it to a clean work surface. Use paper towels to mop off any excess braising juices. Remove as much of the purple skin as you prefer. Cut the octopus into 3 or 4 serving-size pieces and brush each piece generously with olive oil.
7. Transfer the braising liquid from the octopus bowl back into the saucepan. Bring the liquid to a boil, then remove from the heat. Strain out any solid pieces, and transfer the remaining liquid to a mixing bowl. Allow the liquid to cool for about 10 minutes. Stir in lemon juice, extra-virgin olive oil, salt, and a pinch of cayenne pepper to create the flavorful serving sauce.
8. Heat a grill pan or an outdoor grill to high heat. Place the octopus pieces onto the hot grill. Cook until the flesh is seared, almost charred, for about 3 to 4 minutes. Turn the pieces over and cook the other side until it is dark brown, caramelized, and heated through, another 3 to 4 minutes. Transfer the grilled octopus to a serving platter.
9. Slice the octopus into fairly thick, diagonal pieces. Arrange the slices on a serving dish. Spoon the prepared braising liquid mixture generously over the top. If desired, lightly dust with a bit of cayenne pepper for an extra touch of flavor.

Nutrition

• Calories: 513 kcal
• Fat Content: 30 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 2046 mg
• Protein Content: 35 g
• Cholesterol Content: 109 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g