Charred Spanish Octopus Recipe

Clean the octopus if not already done: remove eyes and beak, rinse under cold water. Pat dry with paper towels.

In a large heavy pot combine water, white wine, bay leaves, peppercorns, quartered onion, smashed garlic and 1 tablespoon fine sea salt. Bring to a gentle simmer over medium heat.

Reduce heat so liquid is at a steady simmer (not a rolling boil). Holding the octopus by the head, dip the tentacles in and out of the simmering liquid 3 times to curl them, then fully submerge the octopus.

Simmer gently until tender when pierced with a skewer at the thickest part of a tentacle, about 35–50 minutes depending on size. Start checking at 30 minutes. The octopus should be tender but not falling apart.

Once tender, remove the octopus and let cool slightly on a cutting board. Reserve 1/2 cup of the poaching liquid, strain and chill for use if needed to thin romesco or adjust seasoning.

When cool enough to handle, slice the tentacles into 1–1.5 inch pieces and keep the head whole or halved if you like. Pat pieces dry thoroughly with paper towels (this is important for good charring).

Toast and Prepare

If your almonds are not toasted, toast them in a dry skillet over medium heat until fragrant and lightly golden, about 3–5 minutes, then cool.

In a blender or food processor combine roasted red peppers, roasted tomato, toasted almonds, torn toasted bread, garlic clove, smoked paprika, sherry vinegar, the optional cooked hot chorizo (if using) and 1/4 teaspoon fine sea salt.

Pulse to a coarse purée, then stream in 1/2 cup extra-virgin olive oil until an emulsified, thick sauce forms. If the sauce is too thick, add up to 2 tablespoons reserved poaching liquid (or water) to loosen to a spreadable consistency.

Taste and adjust seasoning with remaining salt and black pepper. Keep at room temperature until plating; rewarm gently if desired (don’t overheat).

Heat 1 tablespoon neutral oil in a small skillet over medium heat. Fry thin chorizo slices in a single layer until they render fat and become crisp at the edges, about 2–4 minutes per side depending on thickness.

Transfer crisps to a paper towel-lined plate to drain. Reserve chorizo oil for a finishing drizzle if desired.

In a small bowl combine mayonnaise, minced garlic, lemon juice and squid ink. Whisk until uniformly black and smooth.

Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 teaspoon olive oil for sheen. Chill briefly if you want a firmer texture.

Preheat a grill or a heavy cast-iron skillet over high heat until smoking hot. Brush the pre-sliced octopus pieces lightly with olive oil and season with a pinch of salt.

Sear the octopus pieces on the hot grill or skillet until charred and crisped at the edges, about 1–2 minutes per side. Avoid moving them too much so you get good color.

If using leftover chorizo oil, brush lightly on the octopus after charring for extra flavor.

To plate: spread a generous spoonful of romesco sauce on each plate. Arrange charred octopus pieces on top. Dot or smear squid ink aioli around or over the octopus.

Scatter chorizo crisps over the dish, drizzle with 2 teaspoons extra-virgin olive oil, sprinkle chopped parsley and a pinch of flaky sea salt. Serve with a lemon wedge on the side.