Galician Octopus Recipe

Prepare cooking liquid

In a large heavy-bottomed pot, combine 3 liters of water, bay leaves, peppercorns, coarse sea salt, and white wine (if using). Bring to a gentle simmer over medium heat.

Tenderize (optional)

If the octopus is fresh, freeze first overnight and thaw to help break down fibers. Trim beak and eyes if not already removed.

Cook octopus

When the poaching liquid is simmering (not a rolling boil), take the octopus by the head and briefly dip the tentacles into the simmering liquid three times (this helps curl the tips). Then fully submerge the octopus. Reduce heat to maintain a gentle simmer and cook, uncovered, for 35–45 minutes for a 1 kg octopus, until a knife or skewer slides into the thickest part of a tentacle with little resistance. Start checking at 30 minutes.

Rest

Turn off the heat, remove the pot from the burner, and let the octopus sit in the hot liquid for 15–20 minutes to finish gently cooking and to remain moist.

Cool and slice

Remove the octopus from the liquid. Reserve 120 ml of the cooking liquid to thin sauces if desired. Pat the octopus dry with paper towels. Slice tentacles into 1–1.5 cm thick rounds and cut the head into bite-size pieces.

Toast almonds and bread

If not already toasted, place almonds and the bread in a dry skillet over medium heat and toast, stirring, until golden and fragrant (3–5 minutes). Let cool slightly.

Blend romesco

In a food processor, combine roasted red peppers, toasted almonds, toasted bread, smoked paprika, garlic, sherry vinegar, salt, black pepper, and optional chili. Pulse to combine, then slowly drizzle in 100 ml olive oil with the machine running until the mixture is smooth but still has some texture and holds together. Taste and adjust seasoning and vinegar for brightness. If the sauce is too thick, add reserved cooking liquid 1 tbsp at a time to loosen to a spoonable consistency.

Finish

Transfer romesco to a bowl, cover, and set aside at room temperature. The sauce can be made a day ahead and refrigerated; bring to room temperature before serving and stir in 1–2 tbsp olive oil if it firms up.

Whisk together 60 ml olive oil, lemon juice, minced garlic, ground cumin, paprika, chopped parsley, salt, and black pepper in a small bowl or jar until emulsified. Taste and adjust acidity or salt. Refrigerate briefly if not using immediately; bring to room temperature and whisk again before serving.

Preheat

Heat a heavy griddle pan or cast-iron skillet over high heat until smoking-hot. Alternatively, prepare a hot charcoal or gas grill for direct high heat.

Sear octopus

Brush sliced octopus lightly with 30 ml olive oil and season very lightly with flaky sea salt. Working in batches if necessary, place slices on the hot pan or grill and sear 1–2 minutes per side until you get a good char and slightly crisp edges. Avoid overcrowding; you want high heat contact.

Dress

Arrange seared octopus on a serving platter. Spoon romesco alongside or under the octopus. Drizzle some mojo vinaigrette over the octopus (about half the vinaigrette) and scatter remaining chopped parsley. Dust with smoked paprika and finish with a small pinch of flaky sea salt and a drizzle of olive oil.

Serve

Serve immediately with lemon wedges and remaining mojo vinaigrette on the side. Romesco may be served beneath the octopus or as a dipping sauce.