Rating: 4.5 stars
18 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Above and beyond the ingredients, the cooking method, or should I say methods, couldn't be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.

Recipe Summary

cook:
1 hr 12 mins
additional:
2 hrs
total:
3 hrs 22 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Octopus:
Sauce:

Directions

Instructions Checklist
  • Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.

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  • Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.

  • Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.

  • Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.

  • Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.

  • Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.

  • Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.

  • Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.

Chef's Note:

I love to serve braised octopus with crusty roasted potatoes.

Nutrition Facts

513 calories; protein 35.1g; carbohydrates 15g; fat 29.7g; cholesterol 108.9mg; sodium 2046.4mg. Full Nutrition
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