Spanish Octopus (take Out) Recipe

Clean and prep

If your octopus has not been cleaned, remove the beak and innards and rinse thoroughly under cold water. If frozen, fully thaw in refrigerator before cooking. Pat dry with paper towels.

Tenderize (optional)

If you want to ensure tenderness, lightly freeze then thaw the octopus (if not already frozen) or gently pound the thick parts with a meat mallet. This step is optional if your octopus is already tenderized by the supplier.

Prepare poaching liquid

In a large wide pot, combine water, white wine (if using), bay leaves, peppercorns, coarse sea salt, halved onion and smashed garlic. Bring to a gentle simmer over medium heat.

Cook the octopus

When the liquid is simmering (not a rolling boil), lower the octopus by the head into the pot — you can dip it three times (in and out) to make the tentacles curl before fully submerging. Reduce heat to maintain a gentle simmer. Cook for 45–60 minutes for a 1 kg octopus, or until the thickest part of a tentacle is tender when pierced with a small knife (a toothpick should slide in with little resistance).

Rest in cooking liquid

Turn off the heat and let the octopus cool in the cooking liquid for 20–30 minutes to further tenderize and absorb flavor. This also keeps it from seizing up and becoming tough.

Remove and reserve

Remove the octopus from the liquid. Reserve 1/2 cup of the strained cooking liquid (cool before storing) — it can be used to dress potatoes or thin the finishing sauce. Pat the octopus dry thoroughly with paper towels.

Optional potatoes

If serving with potatoes, boil the fingerling/new potatoes in salted water until tender, about 15–20 minutes depending on size. Drain and toss with 1 tablespoon olive oil, a pinch of salt, 1 teaspoon red wine or sherry vinegar and 1 tablespoon chopped roasted red pepper if using. Keep warm.

Slice the octopus

On a cutting board, using a sharp knife, cut the tentacles into 1–1.5 cm (1/2 inch) thick slices. You may slice the head into bite-sized pieces as well.

Make the olive oil dressing

In a small bowl whisk together extra-virgin olive oil, smoked paprika, fresh lemon juice, chopped parsley and a pinch of smoked sea salt (if using). Taste and adjust with more lemon, salt or paprika to preference.

Char or sear (optional, recommended for flavor)

For a smoky finish, heat a heavy skillet (cast iron) or grill to high. Brush the octopus slices lightly with olive oil and sear for 1–2 minutes per side until browned and slightly charred. Alternatively, quickly grill the slices on a hot grill for 1–2 minutes per side. Do not overcook — you're only adding color and flavor.

Assemble

Arrange sliced octopus (and potatoes, if using) on a serving platter or in individual takeout containers. Spoon the olive oil dressing over the octopus and potatoes, drizzle with a little of the reserved cooking liquid if desired for extra flavor, sprinkle with sea salt flakes and the remaining chopped parsley, and add lemon wedges on the side.

Packaging for takeout

Place octopus and potatoes in an airtight container. Spoon dressing over just before sealing or keep dressing in a small separate container to preserve texture during transport. Place lemon wedges and extra dressing in a small separate cup. If charred, allow octopus to cool slightly before sealing to avoid condensation.