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Spanish Octopus
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.Β This smoky braised octopus is great served with crusty roasted potatoes.
π Recipe adapted from AllRecipes
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.
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.
π· Perfect Pairings
Complete your meal with these
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